• 2 poblano peppers
  • .75 lb filet of flaky white fish like hake
  • 3 scallions, chopped
  • 1 egg
  • a handful of raw greens, chopped (spinach, chard, lettuce, arugula, etc)
  • a handful of cilantro, chopped
  • 2 tablespoons almond flour
  • juice from half a lemon
  • 1 tsp Sriracha, plus extra for dipping
  • salt, pepper, cayenne
  • ~1/2 cup olive or coconut oil for pan frying


  1. Preheat oven to 450 (or the grill if you want to grill the peppers). Sometimes I just fire roast them over the flame of the gas stove.
  2. Lightly coat the poblano peppers with olive oil. Roast for about 15 minutes, until the skin is blistered. Turn once or twice throughout roasting to cook on each side.
  3. While peppers are roasting, squeeze some lemon juice on the fish, sprinkle with salt and pepper, and saute in a skillet with a little olive oil. When finished cooking transfer to a medium mixing bowl and allow to cool a bit.
  4. Remove peppers from oven/grill and toss them into a bowl, cover with lid or foil and let the peppers steam and cool for a bit.
  5. Remove skin and seeds from peppers and slice into small pieces.
  6. Heat oil in large skillet.
  7. Add the pepper pieces to the bowl with the fish. Add remaining ingredients to the bowl, including a squeeze of lemon juice and a pinch of cayenne pepper.
  8. Mix everything together and form into small cakes (makes about 8).
  9. Place each cake into the hot oil and fry until golden brown on each side.
  10. Transfer to plate with paper towl to soak up extra oil. Serve warm with a garnish of cilantro, lemon wedge, and extra Sriracha for dipping.