Fresh Catch Breakfast Recipe
Wild caught fresh Hawaiian fish served blackened or grilled, two local farm fresh eggs, kimchi, tropical fruit salsa, fire roasted jalapeno cashew crema choice of red rice, purple sweet potato home fries, black beans OR sourdough toast (sub GF bread 1)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Preparation
Eggs
Kimchi
Tropical Fruit Salsa
Fire Roasted Jalapeno Cashew Crema
Sides
Method
Fish Preparation
- 1
Prepare the Fish
Rub the wild caught Hawaiian fish fillets with olive oil and blackening seasoning on both sides. Preheat a grill or skillet over medium-high heat.
- 2
Eggs
- 3
Kimchi
- 4
Serve Kimchi
Ready the kimchi by placing it in a small bowl on the side of the plate.
Tropical Fruit Salsa
- 5
Make the Salsa
In a mixing bowl, combine the diced pineapple, diced mango, finely chopped red onion, chopped cilantro, and lime juice. Stir gently to combine and set aside.
Fire Roasted Jalapeno Cashew Crema
- 6
Make the Crema
In a blender, combine soaked raw cashews, fire roasted jalapeno, lime juice, and salt. Blend until smooth and creamy. Add water if needed to achieve desired consistency.
Sides
- 7
Prepare Sides
Prepare the red rice, purple sweet potato home fries, or black beans according to package instructions. Alternatively, toast the sourdough bread or gluten-free bread.
Assembly
- 8
Plate the Breakfast
On a large plate, arrange the blackened or grilled fish, cooked eggs, a serving of kimchi, a generous scoop of tropical fruit salsa, and a dollop of fire roasted jalapeno cashew crema. Add your choice of sides to the plate.
