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Pan Seared Tilapia with Cleetus Heatus Peach Salsa

Eat Wisconsin Fish / Cooking / Pan Seared Tilapia with Cleetus Heatus Peach Salsa

Serves 6-8 maki rolls

Courtesy of Shedd Aquarium’s Right Bite Program

Cleetus Heatus Peach Salsa

Ingredients
6 yellow peaches
1 jalapeño
1/2 red onion, diced
1 tablespoon cilantro, chopped (reserve a few leaves for garnish)
1 lime, juiced
To taste salt and pepper

Directions

  1. Cut peaches in half. Remove pits.
  2. Dice peaches, red onion, and jalapeño (with seeds).
  3. Finely chop cilantro.
  4. In a mixing bowl, add onions, lime juice and cilantro.
  5. Salt and pepper to taste. Let sit in the refrigerator.

Rolls

Ingredients
2 smoked lake whitefish filets
1 package nori
1 sweet potato, diced
2 tablespoons maple syrup
1 apple, sliced into one-inch pieces
To taste chives
Materials: ice cold water, bamboo sushi mat, sharp knife

Directions

  1. In a pot, boil diced sweet potatoes in water. Cook until sweet potato is soft, about 8-10 minutes and drain water. Let cool in bowl. Mash and add maple syrup.
  2. Place a sushi mat down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat.
  3. Use wet hands to spread a thin layer of rice evenly over the nori sheet, leaving a 2 centimeter border along the furthest edge from you.
  4. Arrange the fillings across the center of the rice. Do not overstuff the roll!
  5. Pick up the edge of the mat closest to you and gently begin to roll the mat over to enclose, using forefingers to keep fillings inside the roll.
  6. Wet 2 centimeter border and enclose roll like envelope
  7. Shape your hands around the mat to gently tighten the roll.
  8. Use a wet very sharp knife to cut into 1 inch pieces.
  9. Arrange sushi on a serving platter and serve with pickled ginger and wasabi

Courtesy of Shedd Aquarium’s Right Bite Program

Rolls

Ingredients
2 smoked lake whitefish filets
1 package nori
1 sweet potato, diced
2 tablespoons maple syrup
1 apple, sliced into one-inch pieces
To taste chives
Materials: ice cold water, bamboo sushi mat, sharp knife

Directions

  1. In a pot, boil diced sweet potatoes in water. Cook until sweet potato is soft, about 8-10 minutes and drain water. Let cool in bowl. Mash and add maple syrup.
  2. Place a sushi mat down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat.
  3. Use wet hands to spread a thin layer of rice evenly over the nori sheet, leaving a 2 centimeter border along the furthest edge from you.
  4. Arrange the fillings across the center of the rice. Do not overstuff the roll!
  5. Pick up the edge of the mat closest to you and gently begin to roll the mat over to enclose, using forefingers to keep fillings inside the roll.
  6. Wet 2 centimeter border and enclose roll like envelope
  7. Shape your hands around the mat to gently tighten the roll.
  8. Use a wet very sharp knife to cut into 1 inch pieces.
  9. Arrange sushi on a serving platter and serve with pickled ginger and wasabi

Courtesy of Shedd Aquarium’s Right Bite Program