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1 pound of Wild Caught Rockfish

2 cups of Panko

1 cup Coconut Flakes (unsweetened)

2 Tablespoons Macadamia nut oil

1/3 cup Macadamia nuts (chopped or smashed into crumbs)

2 Tablespoons Coconut butter

4 Tablespoons Avocado oil

1/3 cup Cilantro

1/2 Shallot

4 eggs


In a large bowl mix panko, coconut flakes, macadamia nut oil, macadamia nuts, cilantro and chopped shallots, mix together.

Add coconut butter and avocado oil into a cast iron or frying pan of your choice heat until it starts to bubble.

Mix eggs up with a fork, cover each serving of rocketfish in a egg coating and dip into mix until both sides are covered. Fry in pan until both side are golden brown.



Green Tomato Pico De Gallo

1/2 cup Cilantro

2 Green tomatoes

3 Cloves Garlic

2 Red tomatoes

1 Whole cayenne pepper

2 Limes

1 Teaspoon of salt

1/2 Shallot

1 Tablespoon Apple cider vinegar

2 Teaspoon honey


Optional – Micro greens (Baby Arugula)


Dice up cilantro, green tomatoes, garlic, red tomatoes, cayenne, and shallots. Add limes, vinegar, honey, salt and mix.

Top rocketfish with pico de gallo and micro greens.



Cooked this amazing meal with the one and only, Chef Nick. Nick is an amazing private chef in the Tahoe area. If you are ever vacationing in Tahoe and want an amazing home cooked meal at your own vacation home/rental, I highly recommend scheduling with him.

Nicks company is the Tahoe Dinner Bell



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