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Southwestern Salmon en Papillote

By 13 Comments

Salmon in Parchment Paper, baked with orange, honey, jalapeno and New Mexico Red Chile Powder. If you've never baked salmon in parchment paper, you're about to feel wildly accomplished with very little effort. This is one of those "looks fancy, secretly easy" dinners I learned in culinary school and still lean on years later.

Orange zest. Sticky honey. Fresh jalapeño. A warm dusting of New Mexico red chile powder makes this a Southwestern experience. Wrapped up tight. Quick to bake. Opened at the table like a gift.

Salmon in parchment paper topped with jalapeno pepper and orange.

What Is Salmon en Papillote?

"En papillote" just means baked in paper. That's it. Nothing mysterious.

You put the salmon and seasonings on parchment, fold it into a sealed packet, and bake it. Inside that little pouch, steam builds and the fish cooks gently in its own juices. No drying out. No babysitting a skillet or oven.

Back in culinary school, this was one of the first "restaurant tricks" that made me feel like I knew what I was doing. You cut open the paper and this cloud of citrus-chile steam rises up. It feels dramatic. It feels cheffy. And it feels very “date-night”.

But honestly? It's just smart cooking.

  • This method of cooking salmon is easy, it’s impressive, delicious, healthy and some what of an entertaining coup.
  • Its a perfect “date night” meal. It truly is an easy way to entertain.
  • The accolades. Who can resist a barrage of compliments from guests when you serve a meal. It’s extremely gratifying.
  • Parchment meals are visually irresistible, filled with healthy and colorful ingredients. And when opened the aromas escaping the packet are intoxicating. What’s not to love.
  • Cooking salmon in parchment paper works like a charm to infuse flavors.
  • With just a little prep, dinner is still ready in about twenty minutes.

Parchment paper and I have become very good friends since we became well acquainted in Culinary School and I can safely say I’ve become a bit obsessed with this cooking method.

Why cook salmon in parchment paper? Parchment fish recipes are so versatile. Any herbs, any spices, any vegetables that you love, you can go crazy with options.

Why This Version Tastes Like the Southwest

I live and cook in Colorado. Southwest flavors are second nature to me. I reach for red chile powder the way some people grab black pepper. This combo of ingredients and the end flavor experience just works. Let’s take a look.

Ingredients to make Southwestern Salmon in Parchment
  • Honey: A little drizzle goes a long way. It softens the heat and gives you that faint caramel note on the edges. Sweet and spicy is a love story I'll never get tired of.
  • White Wine: We add just a splash of white wine to each parchment paper packet to accent the flavor and aroma. Wine adds acidity and sweetness and like salt, alcohol brings out the flavor in food. The alcohol will evaporate while cooking leaving only flavor.
  • Orange: Not lemon. Orange. Softer and slightly sweet and sunny. The zest perfumes the fish and the slices melt into the juices. It's bright without being sharp.
  • Jalapeno Pepper: Fresh and crisp heat. I slice it thin so you get warmth, not punishment. And if you want punishment keep the seeds and veins intact.
  • New Mexico Red Chile Powder: Earthy and smoky. Southwestern warm heat that’s not aggressive.
  • Thyme: Thyme is simply a good partner for orange and salmon.

Ingredient Substitutions and Swaps

  • Orange: An easy swap for an orange is fresh limes.
  • Honey: I always have a bottle of Agave Syrup in my pantry. If I’m out of honey, it’s a good substitute.
  • White Wine: If you don’t have any white wine, apple juice, cider vinegar or ginger ale can be substituted. Red wine would add too strong of a flavor and color to the dish. Personally, if I didn’t have white wine, I would just omit this ingredient.
  • Olive Oil: Substitute a pat of butter for the olive oil.
  • Jalapeno Pepper: A fresh Anaheim or New Mexico Chile pepper, like a Hatch Pepper would be a good option here.
  • Chile Powder: I always have a stash of New Mexico Red Chile Powder in my pantry. And Chimayo is my preferred variety. Substitute Ancho Chile Powder, or even Chipotle Chile Powder. Keep in mind, Chipotle is ground smoked red jalapeno peppers and will had a strong smoky flavor.
  • Thyme: Substitute ½ teaspoon dried thyme, or a sprig of fresh rosemary.

How To Make Southwestern Salmon in Parchment

Step 1 to make salmon in parchment paper.
Step 2 seasoning salmon to make salmon in parchment paper.
  1. Step 1: How to wrap salmon in parchment paper? It’s easy. Take a sheet of 24″ x 16″ parchment paper and tear it in half. This will make two parchment meals, finished size of each sheet will be 16″ x 12." Fold the paper in half so you have a guide to where the center of the paper is. Place each salmon fillet near the center fold of the parchment paper.
  2. Step 2: Sprinkle the salmon with chile powder and a pinch of orange zest.
Step 3, adding jalapeno slices and honey to salmon to make salmon in parchment.
Step 4: placing orange slices and fresh thyme on salmon to make salmon in parchment paper.
  1. Step 3: Add slices of jalapeno pepper on top of the seasoned salmon and drizzle with honey.
  2. Step 4: Place two thin half slices of oranges on top. Add a couple springs of thyme and a squeeze of orange juice.

How To Make A Parchment Paper Packet

Step 5: how to create a parchment paper packet for salmon in parchment.
Crimping edges of a parchment paper packet to cook Salmon in parchment.
  1. Step 5: You’re ready to seal the parchment paper around the salmon. Start by folding the paper over the salmon to evenly meet the other end of the paper.
  2. Step 6: Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward.
Step 7: crimping edges of parchment paper packet to seal.
Step 8, how to seal a parchment packet to cook salmon in parchment.
  1. Step 7: Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
  2. Step 8: Continue crimping and folding the parchment paper along the open end of the parchment meal, pressing as you go.
Step 9, A sealed packet of salmon in parchment ready for the oven.
  1. Step 10: Once you’ve reached the end of the semi-circle, give the last crimp at the fold a good press to make sure it has sealed well. I then go back around and the edges and press here and there just for good measure.
  2. Step 11: Your honey orange salmon is ready to bake. Place each salmon in parchment on a sheet pan and bake at 400 degrees for 15 minutes.

How Do I Know When Salmon Is Done?

A 400 degree oven at 10 – 15 minutes is a pretty reliable ratio for a cooked salmon fillet. However, if you want to make sure, pull the tray out of the oven and use a fork to press down on the outside of the parchment paper on the salmon. If it flakes easily, it’s done.

Which Salmon To Pick

  • Choose thicker fillets that are cut from the center of the fish. The ends are much thinner and will require less cooking time. The thicker fillets will stay juicier.
  • Wild salmon is always a better choice, but farmed will work just fine. I like to choose farmed from Whole Foods. They routinely have fillets packaged in containers of two, and each are similar sized, meaning they’ll both cook evenly and at the same time frame.

How To Remove The Skin From Salmon

Don’t try to cut the skin off before cooking salmon in parchment. It’s a very tedious hard job. Once the salmon is cooked, the skin practically falls off without any elbow grease from you. Just eat the salmon with a fork and the meat will easily release from the skin.

How To Serve It

Tips For Success:

  • Soggy Packets: Don’t add too much white wine to each salmon packet, as it could make the parchment paper soggy.
  • Don’t overcook. I’ve overcooked a few salmon fillets in my lifetime. Watch the time and pull it a minute or two early. It will continue to cook inside the packet for a couple of minutes. If you see a lot of albumin, which is the white protein that seeps out of the fish, you’ve started to over cook the fillet.
  • Too Spicy?If you want to reduce the heat, remove the veins and seeds from the center of the jalapeno slices. Those are what carry the hot heat, not the meat of the pepper.
  • Steam: When you open the packet, be careful. Steam rushes out, and the aromas are wonderful.

FAQ’s

What Temperature To Bake Salmon in Parchment Paper?

The oven is my preferred way to bake salmon and 400 degrees is the temperature I find best. It cooks the meat quick enough that the outer flesh will seal in the juices and keep the meat tender and flaky.

Can This Recipe Be Prepared In Advance?

Yes. This is the beauty of why this is such a great method for entertaining. The parchment paper pouches can be prepared a few hours in advance and kept in the refrigerator until time to cook. That makes it easy on you as the host and clean up is a breeze. Just be careful not to add too much liquid or the parchment paper will become soggy. Just a scant of a splash.

What kind of parchment paper should I buy?

When purchasing parchment paper, I suggest buying sheets opposed to rolls. The rolled paper is hard to manage, due to curling. The parchment sheets I’ve used for this recipe were purchased at a restaurant supply store. I've purchased Kroger brand sheets that are 10 ¾ x 15 inches. This size works very well for this meal.

Can I use foil to cook this salmon?

No. Foil creates an entirely different type of heat, a dry heat. It won’t steam the food and it won’t blend flavors as well. Stick with parchment paper and save the foil for the grill or campsite.

Can I cook this meal on the grill?

Parchment paper is a silicone coated paper that is safe to use up to 450 degrees. And with an open flame, the answer is no. That is, unless you want to babysit it over indirect flame. I say stick with the oven for this method of cooking.

What to Serve with Salmon in Parchment

We love this meal with Garlic Butter Baked Potatoes. But if you want to keep the theme healthier, try:

Recipe for Salmon Cooked in Parchment Paper

Salmon fillet cooked in parchment paper with oranges and jalapenos

With such pure fresh flavor of good quality salmon, I wanted to keep the flavor on the fresh side. This honey orange salmon is intriguing with flavor.

I hope you give this salmon en papillote a try.

Explore More Salmon Recipes

And don’t miss my seafood category. You’ll find lots of great recipes, including the most popular seafood recipe on my site for Heavenly Halibut.

Craving More Seafood? Try These.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A salmon fillet cooked in parchment paper with Southwestern spices.
Print Recipe
4 from 2 votes

Honey Orange Southwest Salmon in Parchment (salmon en papillote)

Orange and Jalapeno Salmon Cooked in Parchment Paper or salmon en papillote. An easy restaurant quality meal for your weeknight meal plans.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 279kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Salmon Filet Divided into two pieces
  • 1 navel orange washed, zested, and thin sliced
  • 1 jalapeno pepper stem and seeds removed, sliced
  • 1 Tablespoon honey
  • ½ teaspoon New Mexico Red Chile Powder
  • 2 tablespoons white wine
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 2-3 sprigs fresh thyme or ½ teaspoon dried thyme

Instructions

  • Preheat oven to 400 degrees.
  • Lay out two sheet of parchment paper cut large enough to house the salmon and with room to be able to crimp enges and enclose.
  • Place each piece of salmon in the center a sheet of parchment paper. Sprinkle with chile powder, salt and pepper and a pinch or two of orange zest.
  • Add about three slices of jalapeno peppers on the salmon fillets. Then add two half slices of orange.
  • Add a few sprigs of fresh thyme then drizzle with olive oil. Add a splash of white wine. 
  • Fold the paper over the salmon and begin the crimping technique to seal well. Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward. Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
  • Bake salmon for 10-15 minutes or until the parchment paper has puffed up high.
  • Remove from oven and let stand for 5 minutes. Serve immediately.

Notes

Tips For Success:
  • Soggy Packets: Don’t add too much white wine to each salmon packet, as it could make the parchment paper soggy.
  • Don’t overcook. I’ve overcooked a few salmon fillets in my lifetime. Watch the time and pull it a minute or two early. It will continue to cook inside the packet for a couple of minutes. If you see a lot of albumin, which is the white protein that seeps out of the fish, you’ve started to over cook the fillet.
  • Too Spicy?If you want to reduce the heat, remove the veins and seeds from the center of the jalapeno slices. Those are what carry the hot heat, not the meat of the pepper.
  • Steam: When you open the packet, be careful. Steam rushes out, and the aromas are wonderful.

Nutrition

Calories: 279kcal | Carbohydrates: 19g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 721mg | Fiber: 2g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 1mg

Southwest Honey Orange Salmon In Parchment Paper … It’s What’s For Dinner

Baked Huevos Rancheros with Chunky Rancheros Sauce

By 29 Comments

If you’re craving bold, authentic Southwestern flavors, without the fuss, this method for Baked Huevos Rancheros is your new breakfast hero. This classic Mexican and Southwestern Recipes features a sauce so thick, rich, and brimming with vibrant veggies, that’s sturdy enough to cradle those eggs for baking. One spoonful and you'll see, this isn't just a sauce, it's the secret to turning simple baked eggs into a crave-worthy meal.

Ranchero Sauce for with Baked Eggs Huevos Rancheros.

What Is Huevos Rancheros?

Huevos Rancheros" simply translates to "Rancher's Eggs". A traditional Southwestern Mexican breakfast entree featuring fried eggs served over a toasted corn tortilla and drizzled with a rich red chile sauce. Often served with beans and topped with cheese.

What Is Rancheros Sauce?

Ranchero sauce is a flavorful tomato and vegetable based sauce that originated in Northern Mexico. It’s seasoned with your favorite Mexican spices and it’s most popular use is as a base for Huevos Rancheros

When you make this chunky ranchero sauce, you’re basically making a Mexican sofrito. A tomato based sauce that seasoned with all of your favorite fresh veggies. Just like a sofrito to make the Spanish dish, Paella.

Why This Recipe Is Unique, Baked vs. Fried

Most recipes for Huevos Rancheros call for tortillas topped with rancheros sauce cooked stove-top, then topped with fried eggs. What I liked about this recipe is the hands-off factor. The process becomes easier as raw eggs are tucked into a chunky thick Rancheros Sauce, then baked. Baked Huevos Rancheros equals less fuss, less clean-up.

The end result is a little different than the Huevos Rancheros that you might find in a Tex-Mex style restaurant, as there are no fried eggs that require a juggling act to prepare and plate at the same time. This is a more authentic Mexican Huevos Rancheros recipe.

Preparing a Rancheros Sauce that’s thick and rich enough to cradle an egg, makes this a no-fail way to make easy Baked Huevos Rancheros. Tomato based and full of fresh and lively chopped vegetables, Mexican eggs never had it so good. This is simply a way to make Huevos Ranchos easier.

It’s simply a method for making easy Huevos Rancheros.

Why should you trust this recipe? It comes from a very old Mexican Cookbook I purchased nearly 50 years ago. Chock full of recipes from south of the border, some of our favorite authentic Mexican recipes have come from this book.

One of my big take-aways from this cookbook was this recipe for baked huevos and this chunky sauce. A classic Mexican Breakfast where eggs are served with a warm tortilla and salsa = Ranch Eggs.

Let’s take a look.

Baked Huevos Rancheros Ingredients

This rancheros sauce starts with a sauté of sweet orange bell pepper, onion, garlic and Poblano chiles cooked until almost caramelized. Cumin and Mexican Oregano are added to season the sauce. Add the eggs and it’s off to the oven.

Ingredients to make easy huevos rancheros
  • Tomato Paste: Rich tomato paste may be my favorite pantry item of all times. It’s concentrated, it’s rich in flavor and adds nuance and body to this easy ranchero sauce.
  • Peppers: Orange Bell Pepper: Choose an orange bell pepper for it’s sweetness and the color variation it adds to the overall appearance of the sauce. Poblano Peppers: One of my favorite chile pepper varieties I use in Mexican recipes. Earthy, and similar in flavor to green bell peppers, Poblano peppers bring a kick of heat. You can adjust the heat level of Rancheros Sauce by using a spicier pepper like jalapenos.
  • Diced Tomatoes: Any canned chopped tomatoes will work, but I choose Red Gold Brand because they are chopped smaller and will break down quicker to make any sauce. (I’ve received no compensation for mentioning this brand). I also like fire roasted canned tomatoes for ranchero sauce for richer flavor.
  • Cotija Cheese: Cotija is a Mexican crumbling cheese, dry in texture and salty in flavor. Its makes a great topping for any Mexican entree.

Pro-Tip: With it’s sticky texture, garlic can be a chore to chop. Try grating peeled garlic using a micro-plane zester, or thin slicing it with a Mandolin Slicer.

Ingredient Substitutions and Swaps

  • Chile Pepper: If you want to bring more heat to the overall flavor, substitute Jalapeno Peppers for the poblano peppers. I would still devein and remove seeds to temper the heat a bit. Use 4 good sized jalapenos. Anaheim chile peppers are milder and can be used. And to make things even easier, use 2 4-ounce cans of chopped Hatch Chile peppers, which can easily be found on the Mexican food aisle at the grocery store.
  • Oregano: Mexican oregano is preferred because of the lemon and citrus flavor it brings, which compliments almost any Mexican food recipe. If you don’t have it, substitute with marjoram, which carries a similar flavor profile.
  • Chipotle: Trying adding a healthy teaspoon sauce from a can Chipotles in Adobo. This will add a lovely smoky flavor to the ranchero sauce.
  • Fresh Tomatoes: If you’re smack dab in the middle of fresh tomato season, by all means use those beauties. You’ll need about 8 medium sized tomatoes. Just chop them and don’t forget to scrape all of that juice from the cutting boards into the recipe.

Step by Step Instructions, It’s Easy

Starting with fresh produce and adding the rich flavor of tomato, this rancheros sauce is a true treat. This is a chance to hone those knife skills.

sauteeing vegetables for easy ranchero sauce
  1. Step 1: Start making the easy ranchero sauce by chopping and sauteeing the vegetables in oil until tender.
how to make ranchero sauce with vegetables, tomato paste and chopped tomatoes
  1. Step 2: Add the tomato paste and the chopped tomatoes.
Easy ranchero sauce to make baked huevos rancheros
  1. Step 3: Add the water (or stock). Bring to a boil and then reduce to medium heat and simmer until the sauce thickens into a lush gravy type consistency.
placing raw eggs into ramchero sauce wells for baked huevos rancheros,
  1. Step 4: Using a large spoon, or soup ladle, make wells in the sauce. Carefully break eggs into the wells. Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness. Use a large serving spoon to scoop out individual portions to plates and voila! You have an easy huevos rancheros recipe for breakfast.

How To Serve It

  • Tortillas: Place a warmed corn or flour tortilla on a plate. Use a large serving spoon to scoop out individual portions on the warmed tortillas. Voila! You have an easy baked huevos rancheros recipe for breakfast.
  • Rice: Cooked rice is also a good base for Huevos Rancheros. Try this recipe for Baked Oven Rice for a no fuss meal. And if you want more pizzaz, look at my recipe for Toasted Mexican Green Rice.
  • Topping Ideas: Once plated, top with chopped avocado, Guacamole, Sour cream or Mexican Crema, or shredded cheese. A dry crumbling cheese such as Cotija is a traditional topping for Huevos Rancheros.
  • Refried Beans: It’s traditional to serve Huevos Rancheros with refried beans. You can make your own, like my recipe for Instant Pot Refried Beans, or to make it easy, just heat a can of refried beans in a small saucepan stovetop.
  • Potatoes: Potatoes are always a popular choice for breakfast. Try serving this with these popular Savory Cast Iron Skillet Potatoes.

Tips For Success:

  • Knife Skills: Try chopping the vegetables in even pieces. This will insure even cooking, a professional appearance, and pride in skill set.
  • Tortillas: Serve this with warmed flour or corn tortillas. For a complete traditional Mexican breakfast, serve with refried beans.
  • How to thicken ranchero sauce for baking: This recipe for rancheros sauce is so thick and luscious, you shouldn’t need to thicken it at all. If you’ve used an off-brand, less expensive brand of tomatoes, you may find them swimming in more liquid. Just let the sauce simmer stove top, uncovered until some of the liquid cooks away. Then proceed with the baking process.

Storage

  • If you have leftovers, store Rancheros Sauce in an air-tight container for up to 5 days. It will also freeze well for three months. Unfortunately any leftover eggs will not keep well.
  • To Reheat: Let the rancheros sauce thaw in the refrigerator overnight. Reheat in a saucepan stove-top or use a Microwave. The 50% power is your best friend when reheating a sauce like this. Reheat in a microwave safe container in 30 second increments.

Make Ahead Strategy

If you’re looking to serve this first thing the morning and don’t want to wake up at the crack of dawn, here are some make-ahead tips:

  • Chop all vegetables the night before, add the seasonings and store them in an airtight container in the refrigerator overnight.
  • Combine all of the ingredients for the rancheros sauce in a mixing bowl. Cover with plastic wrap and store in the refrigerator.
  • Make any sides the night before for easy reheating the next morning.
  • The next morning, all you have to do is heat that cast iron skillet and crack some eggs.

Ranchero Sauce FAQ’S

How Long Do You Bake The Eggs?

The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Is Ranchero Sauce the Same as Salsa?

Not in my books. Rancheros sauce is a thick luscious combination of tomato paste and sauce combined with copped vegetables, rather than blended vegetables. The result is much different than salsa that you’d serve with tortilla chips.

Ranchero Sauce vs. Enchilada Sauce, What’s the Difference?

Even though both sauces are tomato based, Enchilada Sauce is a much thinner product traditionally made with tomato sauce, broth and seasonings rather than tomatoes, tomato paste and vegetables.

Is This Rancheros Sauce Spicy?

Using Poblano Peppers will insure that this sauce is of medium spice. If you want it spicier, use Jalapeno Peppers.

Baked Huevos Rancheros

I hope you give this Southwest-Mexican sofrito version of rancheros sauce a try. Once the dicing and chopping is all done, it makes for an easy method to prepare Baked Huevos Rancheros.

You’ll see a lot of rancheros sauce recipes that call for blending using an immersion blender or food processor. I love this authentic version by keeping the sauce thick and chunky.

Explore More Southwestern Mexican Breakfast Recipes:

And if you’re looking for even more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye opening, welcome the morning ideas. Including the most popular Southwestern Mexican breakfast recipe on my site for Biscuits with Chorizo Gravy.

Love homemade Mexican flavors? Take a look at Heuvos a la Mexicana, an easy Mexican scrambled egg recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rancheros sauce for making Huevos Rancheros.
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5 from 1 vote

Baked Huevos Rancheros With Chunky Rancheros Sauce

Thick and luscious enough to cradle an egg, this is a perfect rancheros sauce for making baked huevos rancheros.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 6
Calories: 190kcal
Author: Lea Ann Brown

Ingredients

  • 2 small Sweet onions chopped, about 1 ½ cups
  • 3 cloves Garlic chopped
  • 2 Orange bell peppers chopped
  • 2 Poblano peppers deveined, deseeded, chopped
  • 2 Tablespoons Olive oil or shortening
  • 2 teaspoons Mexican Oregano dried
  • 1 teaspoon Cumin
  • salt and pepper to taste
  • 2 14.4 ounce Canned tomatoes diced, or two large ripe tomatoes chopped
  • ½ Cup Tomato paste
  • ½ Cup Water or chicken broth
  • 6 large eggs
  • Cilantro leaves, sliced avocado and cotija cheese for garnish chopped

Instructions

  • In an oven safe skillet (cast iron works great) Saute the onions, garlic, bell peppers and chiles in the oil until soft and golden.
  • Add the oregano, cumin and salt/pepper. Cook for 2 minutes.
  • Add the chopped tomatoes and the tomato paste together with the water (or stock). Bring to a boil and then reduce the heat and simmer until the sauce thickens.
  • Using the back of a large serving spoon or soup ladle, make six wells in the sauce.
  • Carefully break the eggs into the wells.
  • Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness.
  • Use a large serving spoon to transfer eggs/tomato sauce to serving plates. Sprinkle with chopped cilantro, crumbled creese, avocado slices and a warm flour or corn tortilla.

Notes

Tips For Success: 
    • Knife Skills: Try chopping the vegetables in even sized pieces. This will insure even cooking, a professional appearance, and pride in skill set.
    • Tortillas: Serve this with warmed flour or corn tortillas.
How Long To Bake Eggs: This is simply a guide, I’d check them every five minutes to achieve desired doneness. The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 258mg | Potassium: 596mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2009IU | Vitamin C: 93mg | Calcium: 82mg | Iron: 3mg

Baked Huevos Rancheros with Chunky Rancheros Sauce … It’s What’s for Breakfast.

Gruyere Mac and Cheese with Tomatoes

By 31 Comments

Adding a layer of sliced sweet tomatoes on top of macaroni and cheese brings a whole new layer of flavor to everyone’s favorite comfort food. This mac and cheese with tomatoes recipe becomes even more special and creamy by using both gruyere and sharp cheddar. Let’s take a look.

And if you love macaroni and cheese recipes as much as we do, don’t miss this super-easy recipe for White Cheddar Mac and Cheese.

Mac and cheese with tomatoes served in an orange decorative bowl

What You Can Expect From This Recipe

Here’s what I know for sure at this very moment. If you could eat happiness, it would be mac and cheese. And if Ina is involved in a recipe you know it’s going to be both delicious and reliable.

Cue this Mac and Cheese with Tomatoes recipe.

This recipe makes enough for an army, so gather your loved ones around a big steaming pan of creamy macaroni and cheese. And with a crispy bread crumb topping every single bite is delightful.

  • This recipe starts with the usual lineup of ingredients to make a classic mac n cheese roux. Butter and flour. Milk is added and cooked until the white sauce starts to thicken.
  • The flavors of Gruyere and sharp cheddar compliment each other to create a decadent cheesy creamy pasta sauce for mac and cheese with tomatoes.
  • Curly spiral Cavatappi pasta brings charm before finishing with a topping of tomatoes and bread crumbs.

This is a recipe for mac and cheese using fresh tomatoes. A perfect side for tomato season. And it’s a baked mac and cheese recipe, starting stove-top and finished in the oven.

Why Tomatoes Elevate Classic Mac and Cheese

It’s quite simple really. Fresh tomatoes add a layer of acidity, freshness and sweetness that blend so well with a creamy cheese sauce and tender pasta.

We love both the tart and sweet flavors that the topping of tomatoes brings to the overall flavor…and those crunchy sprinkles of buttered bread crumbs that toast while baking makes this is a keeper.

Best Tomato Types For Mac and Cheese

The most common types of fresh tomatoes available during the Summer months are Big Boy, Early Girl, Celebrity, or Fantastic. These are all firm and juicy tomato varieties that are good for slicing raw, chopping or dicing.

If making this in the Winter, choose Roma tomatoes which are available year round. Romas are firm and will slice well.

Table of contents

Ingredients To Make Mac and Cheese with Tomatoes

  • Milk: I rarely purchase low fat milk. Using full fat will make this creamy baked mac and cheese recipe ever more creamy and wonderful. What, no cream? This mac and cheese recipe is rich enough from the butter and cheese that cream would be over-kill.
  • Pasta: Try Cavatappi pasta for this recipe. It’s unique spiral shape is attractive once covered with sauce. Plus all those curves work well to cradle the thick creamy white sauce. A white sauce just may the best sauce for cavatappi.
  • Tomatoes: Fresh tomatoes, sliced.
  • Gruyere Cheese: Gruyere is a smooth melting type of Swiss cheese. Sweet, nutty and slightly salty in flavor. Using Gruyere for mac and cheese makes this a very special treat.
  • Extra Sharp Cheddar Cheese: Sharp and Extra Sharp Cheddar Cheese are simply aged longer to create tangier, complex, deep flavors. Extra Sharp is a nice compliment to Gruyere.
  • Bread Crumbs: Got a loaf of bread in the pantry. Just remove about five slices and let them set on the counter for a few hours. Then using a sharp knife, slice into cubes. Easy!
  • Nutmeg: Adding nutmeg adds a sweet nutty flavor and a warm undertone to white sauces. Please don’t skip it. And even better if you have a whole nutmeg. Just use a zester to grate some into the sauce = divine.

Ingredient Swaps and Substitutions

  • Milk: Even though full fat is a creamier more flavorful option, any reduced fat milk will work for this recipe. No reason to use half and half or cream, the recipe is rich enough without it.
  • Gruyere: If you need a substitute for Gruyere cheese try Jarlsberg, a Norwegian variant. Emmentaler is a type of Swiss cheese known for its melting properties. The flavor profile won’t be the same, but you can also substitute a mild white cheddar to compliment the color and flavor of sharp cheddar.
  • Pasta: If you need a substitute for Cavatappi, elbow macaroni is a perfect partner for thick white sauces.
  • Tomatoes: Fresh Summer tomatoes are the preferred choice for mac and cheese with tomatoes. But if you’re making this off season, choose some nice sized Roma tomatoes and let them ripen on the counter for a few days.

Recipe Variations

Classic Slow Roasted Tomato Version:

  • Take this recipe a step further by slow roasting grape tomatoes. If you’ve never tasted slow roasted tomatoes you’re in for a treat. It brings a caramelized rich flavor that you’ll love. Check out my recipe for Slow Roasted Tomato Pasta Sauce for more information on the process.

Spicy Tomato Mac and Cheese

  • Add two chopped jalapeno peppers and substitute the cheddar cheese for a spicier Pepper Jack cheese.

Stove Top vs. Baked, Which To Choose

  • Stove-top mac and cheese, when prepared properly is a super easy and creamy way to enjoy mac and cheese. For this recipe, using fresh sliced tomatoes and topping with a crunchy bread crumb topping, we’ll need to bake this mac and cheese recipe for maximum texture experience.

Steps To Make Mac and Cheese with Tomatoes

making a roux for macaroni and cheese with butter and flour
  1. Step 1: Make the roux. In a large pan, melt the butter. Add the flour and combine until smooth. Cook for two minutes over medium heat.
Adding milk to roux for macaroni and cheese
  1. Step 2: Add warm milk and using a whisk, blend until smooth and cook for two minutes until it starts to thicken.
making macaroni and cheese with grated gruyere and sharp cheddar
  1. Step 3: Remove the pot from the heat and add the grated cheeses, salt, pepper and nutmeg.
macaroni and cheese with gruyere and cavatappi pasta
  1. Step 4: Add the cooked pasta and stir well. Stir in ¼ – ½ cup of the water the pasta has cooked in.
macaroni and cheese in a white Sur la table casserole dish ready to bake
  1. Step 5: Transfer to a three-quart casserole baking dish.
Sliced tomatoes on mac and cheese in a white casserole dish ready to bake
  1. Step 6: Place sliced tomatoes over the top of the macaroni and cheese.
Macaroni and cheese with tomatoes and bread crumbs in a white sur la table casserole dish
  1. Step 7: Sprinkle on the bread crumbs.
Baked macaroni and cheese with tomatoes
  1. Step 8: Bake for 30 to 35 minutes at 375 degrees, or until the sauce is bubbly and the bread crumbs are browned on the top and the tomatoes blistered.

Tips and FAQ’s

Why is Pasta Water Good for Sauce?

It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

What is the Purpose of Nutmeg in White Sauces?

Somewhat of a Chef’s secret ingredient, nutmeg adds a warm undertone to to enhance the flavor of white sauces. Use ground nutmeg, or even better, whole nutmeg grated with a zester.

Can I use Canned Tomatoes?

You can, but drain them well. Use 2-14.5 ounce cans of diced tomatoes, spreading them over the macaroni and cheese before baking.

Can I Make This Ahead of Time?

I recommend cooking right away for the most creamy result. But you can do a make-ahead. Prepare the recipe, place in the casserole, but do not bake. Cover tightly and place in the refrigerator for one to two days. When ready to bake, add about ¼ cup milk over the top of the pasta, as during the time spent in the refrigerator, the pasta will have absorbed some of the liquid. Then slice tomatoes and place over the mac and cheese. And prepare the bread crumbs and sprinkle on top. Let the casserole sit on the counter to warm up for about thirty minutes before baking.

Can I Make This Gluten Free?

It’s easy to turn this recipe into a gluten free dish. Use a gluten free pasta and gluten free bread to make the bread crumbs. Substitute a gluten free flour for the all purpose flour.

Tips For Success

  • Think al dente: Whenever I’m cooking pasta that will be used in a baked casserole-type recipe, I like to cook it slightly al dente. Which means slightly undercooked. The pasta will continue to cook in the casserole in the oven. Starting out with slightly undercooked pasta will keep it from becoming too mushy during bake time.
  • Avoid lumpy sauce: The simple trick is to use warmed milk, and pour the milk slowly into the flour and butter mixture, whisking as you go.
  • Grate Your Own Cheese: I know it’s always tempting to grab those packages of pre-grated cheese in the produce section. But please purchase blocks of cheese and grate them yourself. It’s more work, but the packaged product contains fillers to keep the cheese from clumping. Which also means it won’t melt as beautifully as cheese you grate yourself.

Storage and Reheating

  • How long will mac and cheese keep in the refrigerator? To store leftovers, cover tightly with plastic wrap or foil. It will keep well for 3 – 4 days. To reheat, spoon individual portions into bowls. Microwave at 50% power stirring every thirty seconds until heated through.
  • How Do I Reheat Without Drying Out? Using the microwave and adding a splash of milk will do the trick.
  • Can you freeze mac and cheese? Before cooking: Yes. Assemble the unbaked casserole, minus the tomatoes and bread crumbs, cover and freeze. Thaw on the day that you’re going to bake and serve, add tomatoes and bread crumbs and bake according to directions. You can also freeze any leftovers in a well sealed container.

Recipe for Ina Garten’s Macaroni and Cheese with Tomatoes

Ina Garten gives this recipe a modern take by adding gruyere cheese and using Cavatappi pasta shape. It’s truly a delicious recipe.

What To Serve with Macaroni and Cheese with Tomatoes. This will accompany practically any main course protein dinner from Bobby Flay’s Burger with Coleslaw, Campfire Ribs, Grilled Flank Steak, to Pan Seared Cod.

More Irresistible Macaroni and Cheese Recipes

If you’re looking for more macaroni tomato and cheese style recipes, don’t miss my recipe for Mexican Mac and Cheese with Tomato Sauce. Along with these recipes below.

And if you’re looking for more side dish recipes for that family meal take a look at my Side Dish Category. You’ll find lots of macaroni salads and potato recipes to WOW that crowd. And the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese. A recipe straight from the Executive Chef.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Macaroni and cheese with tomatoes served in a bowl.
Print Recipe
5 from 7 votes

Gruyere Mac and Cheese with Tomatoes

This is a recipe for Ina Garten's Gruyere Macaroni and Cheese with Tomatoes. A decadent, creamy version of our favorite comfort food. A little sweet and tart from the tomatoes = Delicious.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 568kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Kosher salt To boil the macaroni
  • 1 pound Cavatappi pasta Or elbow macaroni
  • 1 quart milk
  • 8 tablespoons unsalted butter divided, 1 stick
  • ½ cup all-purpose flour
  • 12 ounces Gruyere grated = (4 cups)
  • 8 ounces extra-sharp Cheddar grated = (2 cups)
  • ½ teaspoon freshly ground black pepper
  • salt to taste cheese is salty, so taste before you salt.
  • ½ teaspoon ground nutmeg
  • ¾ pound fresh tomatoes 4 small to medium
  • 1 ½ cups fresh white bread crumbs 5 slices, crusts removed, dried and cut into small cubes.

Instructions

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook about a minute shy of the directions on the package, about 8 minutes. Drain well, reserving ½ cup of the cooked pasta water.
  • Meanwhile, heat the milk in a small saucepan, but don't let it boil.
  • Melt 6 tablespoons (reserving 2 tablespoons for the bread crumbs) of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
  • While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
  • Off the heat, add the Gruyere, Cheddar, salt and pepper to taste and nutmeg. Add the cooked macaroni and the pasta water and stir well. Pour into a 3-quart baking dish.
  • Slice the tomatoes and arrange on top.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
  • Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Notes

Whenever I’m cooking pasta that will be used in a baked casserole-type recipe, I like to cook it slightly al la dente. Which means slightly undercooked. The pasta will continue to cook in the casserole in the oven. Starting out with slightly undercooked pasta will keep it from becoming too mushy during bake time.
Why is pasta water good for pasta sauce? It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
Note: Some brands of Kosher salt taste saltier than others. Please note the amounts in the recipe above. 
 

Nutrition

Calories: 568kcal | Carbohydrates: 45g | Protein: 26g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 302mg | Potassium: 368mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 5mg | Calcium: 632mg | Iron: 1mg

Gruyere Macaroni and Cheese with Tomatoes …It’s What’s for Dinner

This recipe was originally published May of 2013 and republished April 2021 to include step by step instructions.

Southwestern Spicy Deviled Eggs With Crunchy Topping

By 3 Comments

These spicy Southwestern style deviled eggs bring a fiery fun twist to classic deviled eggs. Adding New Mexico red chile powder and Dijon brings an earthy spicy kick to simple deviled eggs. Finished with a spicy buttery panko topping your crowd will be wowed.

We love our spicy appetizer recipes. Another one of our popular appetizer ideas with a kick of heat is this one for cheesy Chorizo Stuffed Mushrooms. Make a double batch, they disappear fast.

Spicy deviled eggs topped with cilantro and spicy panko bread crumbs

What You Can Expect From This Recipe

Deviled eggs are the ultimate appetizer for any potluck or holiday party. At least that’s the case where I’m from. They’re easy to make, they’re make-ahead friendly and they seem to magically get devoured in record time.

Simply stated, people go crazy over deviled eggs.

I’ve taken a basic deviled egg recipe and spiced things up a bit to make an exciting version. Kicked it up a level with a just right South of the Border kick.

The heat comes from adding New Mexico Red Chile Powder.

I’m also switching out traditional yellow mustard for Dijon just to elevate that little bite of flavor even more. And you bet, there’s cilantro involved.

The mellow flavor of white wine vinegar compliments the Dijon mustard. In my books, they would’t be deviled eggs without mayo to bring that beautiful creamy deviled egg texture.

These eggs are then sprinkled with buttery toasted panko bread crumbs that have been spiced up with more chile powder and cilantro. This adds a delicious and unique crunch to spicy deviled eggs.

This may be my best deviled eggs creation yet. Let’s take a look at how to make Spicy Deviled Eggs.

Table of contents

Ingredients You’ll Need

Ingredients to make spicy deviled eggs

Let’s talk about how we turn simple deviled eggs into spicy deviled eggs. It’s quite simple if you have some good quality chile powder on hand.

  • Chimayo Chile Powder: Orange-red-coppery in color, Chimayo Chile Powder is the holy grail of New Mexico Chile Powders. Beautifully earthy in flavor, it maintains its heat level without being overwhelming. Simply stated, it’s a must to have on hand. See below for easy chile powder substitutions.

To learn more about chile powders and chile peppers, check out of my on Chili vs Chili. Learn how to substitute and switch out chile powders.

authentic chamayo chili powder
  • Mayonnaise: I’ve never met a deviled egg recipe that didn’t have mayo. It’s the creamy behind the creaminess and overall flavor.
  • Dijon Mustard: I’ve skipped the yellow mustard and have picked Dijon for this recipe. The flavor is more intense and complex than yellow mustard and adds a kick of sharp flavor. Deviled eggs with Dijon Mustard rock!
  • White Wine Vinegar: White wine vinegar is made from fermented white wine brings a more mellow flavor and softer edge than regular white vinegar.
  • Spicy Bread Crumbs: Not only are we taking that humble deviled egg to the spicy side of life, we’re also going to add a bit of crunch. Using panko bread crumbs, we’ll toast them in butter, then add some chile powder and cilantro. You an also add a pinch of garlic powder if you’d like. Yes please!
  • Eggs: And of course the star of the show, eggs. You’ll need twelve large eggs.

Ingredient Swaps and Substitutions

  • Chile Powder: I’m lucky to live close to New Mexico and able to purchase and keep a stash of New Mexico Red Chile Powder on hand. If you don’t have Chimayo, use any New Mexico Chile Powder. Or a good substitution is Ancho Chile Powder, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)
  • Mustard: If you don’t have Dijon mustard on hand, prepared yellow mustard will work just fine.
  • Bread Crumbs: Substitute fine regular bread crumbs for the panko. Unflavored fine textured bread crumbs purchased from the baking aisle are a good choice. Just reduce the amount of butter used to 1 tablespoon.
  • Vinegar: If you don’t have white wine vinegar, I’d substitute seasoned rice vinegar or cider vinegar. I advise against red wine vinegar because it will add color to the eggs.

How To Make Spicy Deviled Eggs

how to toast panko bread crumbs with chile powder and cilantro
  1. Step 1: In a small non-stick fry pan, (I use my omelette pan) heat butter over medium heat. Once the butter has melted, add panko bread crumbs, chile powder and chopped cilantro.
toasting panko bread crumbs with chile powder and cilantro
  1. .Step 2: Using a wooden spoon, stir constantly until the panko bread crumbs turn golden. Remove from heat and set aside.
mayonnaise, dijon mustard, vinegar and chile powder to make deviled eggs
  1. Step 3: Make the Spicy Deviled Eggs Filling: Add the mayonnaise, chile powder, Dijon Mustard and white wine vinegar to a small bowl.
Mixing mayo, mustard, vinegar with a whisk to make spicy deviled eggs
  1. Step 4: Use a whisk to blend the sauce well.
separating cooked egg yolks from egg whites to make deviled eggs
  1. Step 5: Peel and Slice The Eggs: Once the hard boiled eggs have spent a few minutes in the ice bath. Peel the eggs and slice them horizontally. Using a fork, release the egg yolks from the egg whites, placing the egg yolks in a steep sided bowl and the egg whites on a serving plate or platter.
Mixing egg yolks with mayo and mustard in a bowl.
  1. Step 6: Mix very well Using the back of a fork, tilt the bowl and start mashing the eggs against the side of the bowl. With each mash, bring a little bit of the spicy mustard mayo sauce into the egg yolks. Soon you’ll have everything mixed well. Just make sure the filling is nice and smooth. Add a little more mayo if the mixture seems to thick.
Filling deviled eggs with a fork
  1. Step 7 : Fill The cooked egg whites Using a fork or a grapefruit spoon, fill enough of the egg filling to generously fill each egg white. Use the fork to pat it into a mound.
Deviled eggs on a white plate
  1. Step 8: Arrange The Spicy Deviled Eggs in the Platter As you fill each deviled egg, place it on a plate or your deviled egg platter. Sprinkle on the spicy panko topping. With your fingers, sprinkle each deviled egg with the spicy panko bread crumb topping. Followed with fine chopped fresh cilantro.

Questions You May Have

How far ahead can I make deviled eggs?

You can make them a day or two ahead of time. Just place them on your favorite deviled egg platter and cover them with plastic wrap. Just try not to squish or smash them too much. They’ll stay nice and fresh until you’re ready to serve.

How Long Do Spicy Deviled Eggs Last?

Deviled eggs will keep as leftovers, just make sure you refrigerator them as soon as you can (there’s mayo involved). They’ll last 2 – 3 days in the refrigerator. Use plastic wrap to cover.

Can I use a piping bag to make deviled eggs?

You can. However, I subscribe to the “no pipping necessary”. Deviled eggs are rustic old-fashioned comfort food. Using a piping bag that creates a perfectly formed commercial appearance takes away their charm … as far as I’m concerned.

What eggs are best for deviled eggs?

If you purchase good quality free range eggs, you’ll get more of a golden or orange color to the end result. But any large eggs will work.

Recipe Tips

  • Perfect Hard Boiled Eggs: Stove-top: Place eggs in cold water and slowly bring to a boil. Once the water is just starting to simmer, set the time for one minute then remove them from the heat. Cover the pan with a lid and set the timer for 15-18 minutes. If you don’t live at high altitude like me, 15 minutes will do the trick. An Instant Pot is worth it’s weight in gold to make hard boiled eggs. I’ve used this Instant Pot Recipe for years.
  • Cook and peel the eggs a day in advance, cover and refrigerate. Cold hard boiled eggs are much easier to slice than fresh cooked.
  • Just because you’re using a dozen eggs doesn’t mean you’ll produce exactly 24 deviled eggs. Some egg whites may tear. Use the best looking whites for a platter of beautiful deviled eggs.

Spicy Deviled Eggs, Recipe

Deviled eggs on a black plate seasoned with chimayo chle powder and topped with spicy panko bread crumbs and cilantro.

I hope you give this very special Southwestern style spicy deviled eggs recipe a try. With their bite of heat and crunchy topping, I think your crowd will be wow’d.

And if you’re looking for more appetizer ideas, check out my Appetizer Category. You’ll find tons of ideas, like the most popular appetizer recipe on my site for Campechana, a Mexican Shrimp Cocktail recipe.

More Southwestern Appetizer Ideas

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy deviled eggs displayed on black platter.
Print Recipe
5 from 3 votes

Southwestern Spicy Deviled Eggs with Crunchy Panko Topping

Spiked with New Mexico Chimayo Chile Powder, white wine vinegar, Dijon Mustard and sprinkled with a crunchy topping of buttered panko bread crumbs seasoned with chile powder and cilantro.
Prep Time20 minutes
Cook Time15 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 24
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 12 whole eggs
  • ½ cup mayonnaise
  • ¼ teaspoon Chile Powder Preferably New Mexico. Start with ¼ teaspoon and add more to desired heat.
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • salt and pepper to taste
  • Finely chopped cilantro for garnish
  • For the bread crumbs:
  • 1 tablespoon butter
  • 1 cup panko bread crumbs
  • ⅛ teaspoon New Mexico Chile Powder or ancho
  • 1 teaspoon cilantro fine chopped

Instructions

  • Cook eggs to hard boiled stage. See instructions in notes for stove top and instant pot.
  • While the eggs are cooking, prepare an ice bath.
  • When the eggs are cool enough to handle, crack the egg shells, remove and discard.
  • In the meantime, make the bread crumbs. In a fry pan over medium heat, heat the butter. Once the butter is melted and bubbles start to subside, add the Panko bread crumbs, chile powder and cilantro and cook, stirring constantly, until the crumbs nice and golden. About 3 minutes. Remove from the heat and let cool.
  • Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside.
  • Add the mayonnaise, chile powder, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
  • Spoon the yolk mixture into each egg white half. Top with some bread crumbs and a sprinkle of cilantro. Makes 24 deviled eggs; serves 12.

Notes

Tips For Success:
  • Use a fork or a grapefruit spoon to fill the egg whites with the yolk mixture. 
  • You may not end up with exactly 24 deviled eggs. Some shells may rip beyond repair, and I sometimes fill each egg too full that I have a shell or two left over. 
  • Arrange the eggs so the wider end of the eggs are all facing the same way. It will make for a neater appearance and make them easier to grab.
  • Cook and peel the eggs a day in advance, cover and refrigerate. Cold hard boiled eggs are much easier to slice than fresh cooked.
If you don’t have Chimayo, use any New Mexico Chile Powder. Or a good substitution is also Ancho Chile Powder, Cayenne, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)
  •  
 
 

Nutrition

Serving: 1egg | Calories: 78kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Calcium: 17mg | Iron: 1mg

Spicy Deviled Eggs, They’re What’s for an Appetizer

Oven Roasted Ling Cod Recipe with Lemon Aioli and Wilted Chard

By 20 Comments

This lingcod recipe is seared stovetop and finishing in the oven. A super easy way to cook a ling fish fillet. A crispy outer texture and moist, tender and flaky inside. This recipe for ling cod is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!

If you love an easy feel special restaurant quality seafood entree, don’t miss my recipe for Pan-Fried Sea Bass. Served over rice and snow peas and with a very special Ginger Sesame Glaze.

Ling cod recipe served with lemon aioli and swiss chard.

What Is Lingcod?

Lingcod is a mild white fish with a big payoff. Think somewhere between cod and halibut, but juicier. The flakes are chunky. The texture is tender without falling apart. It's forgiving, which you'll appreciate if fish cooking makes you nervous.

It comes with clean flavor, meaty flakes, it’s not fishy and it’s very beginner-friendly to cook.

What’s the difference between cod and lingcod?

Lingcod is neither ling nor cod. It’s actually a greenling that’s a voracious bottom-dwelling predator. it’s a favorite of sport fisherman (and home cooks) in Southeast Alaska.

Table of contents

How To Cook Ling Cod

For this ling cod recipe, I wanted the mild sweet flavor to shine:

  • Simple Seasonings: Salt and pepper is all that’s needed to elevate the flavor and keep balance of this mild flavored fish.
  • Stovetop to Oven: Pan-seared the lingcod fillet in a little bit of mild olive oil just long enough to create a bit of a tender crust.
  • Finishing the seared fish in the oven keeps that crispy outer texture intact and the inside texture beautifully tender and flaky.
  • Super easy this sear and roast method is a great way to cook any thick fish fillet.
  • Bring some sauce: The ling cod is then topped with a luscious creamy, lemony flavored lemon Dijon aioli and served over sauteed Swiss chard for a pop of color and a super-healthy “feel special” dinner.

Choosing The Best LingCod

Fresh is always best, but living in land-locked Colorado, our fish selection is more than likely flash frozen before shipped. Either is fine, I've used both. Just don't buy sad, skinny fillets.

  • Choose a fillet with a firm flesh.
  • Clean smell.
  • Choose fillets around 1 to 1½ inches thick. Pro Tip: Thicket cuts stay juicy and are easier to cook than thin fillets that dry out fast.
  • If your lingcod fillet is frozen,

If it's frozen, thaw it slowly in the fridge. Pat it dry like you mean it. Water is the enemy here.

This is an easy restaurant quality seafood meal with elegant flavor and a fancy feel presentation.

Where To Buy Ling Cod

I received this Pacific Lingcod as part of my latest shipment from Sitka Salmon Market. A seafood program where Alaskan fish is delivered right to your door step. Blast-frozen at the peak of freshness, it’s a luxury service for this this land-locked cook.

Ling cod season is Spring and Summer when they move to shallower waters. Get to know your fish monger at your reputable market and inquire about the availability.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make ling cod recipe
  • Lingcod Fillets
  • Lemon: We’ll use the lemon and it’s zest for the aioli and the Swiss chard.
  • For The Lemon Aioli: Mayonnaise, Dijon and Garlic.

Ingredient Swaps

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, or black cod.
  • Swiss Chard: Any delicate fast cooking greens can be substituted for Swiss chard. Spinach, mustard greens or collard greens would work here. I do not suggest kale, as it’s a tough textured green and will not sautee and soften quickly.
  • Olive Oil: Add a rich buttery flavor by substituting 2 tablespoons butter for the olive oil when sauteeing the ling cod fillet.

Step By Step Instructions

ingredients to make lemon garlic aioli using mayonnaise
  1. Step 1: Make the Aioli. This is somewhat of a cheater’s aioli recipe. Rather than making aioli from scratch using egg yolks, we’re using already prepared mayonnaise and adding additional flavors of lemon juice, lemon zest, Dijon mustard and garlic. EASY. In a small bowl, add ingredients and blend with a fork. Set aside and cook the lingcod. If you’d like to make a “real aioli” you’ll find the recipe in the recipe card.
How to sautee lingcod in a non-stick pan
  1. Step 2: Sautee and sear the ling cod. Heat a heavy (I used non-stick) pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is hot and shimmering, add the lingcod fillets. Cook until one side has turned golden brown. This will take just a couple of minutes. Using a spatula, turn the fillets and repeat on the other side.
Ling cod sauteed and ready to finish in the oven on a baking sheet
  1. Step 3: Place the seared lingcod fillets on an oiled or parchment paper covered baking sheet and place in a 400 degree oven. Roast for about ten minutes or until fish flakes easily when pressing on it with the back of a fork.
Sauteeing swiss chard
  1. Step 4: Prepare the chard. Again easy! Simply heat some oil in the same pan that you seared the ling cod. Remove the large stems and veins and then cut the chard into strips. When the oil is hot, add garlic and red pepper flakes and cook until fragrant. Add chard and cook just long enough that the chard starts to wilt. Remove from heat and keep warm.
Sauteed lingcod with lemon garlic aoili and wilted chard
  1. Step 5: To Plate: Using tongs, simply place a small amount of the Swiss chard on a plate. Top with a piece of the ling cod fillet and then drizzle with the lemon Dijon aioli.

Tips for Success

  • If the lingcod fillet is frozen, thaw it slowly in the fridge.
  • Pat it dry like you mean it, as moisture is the enemy here. Use a paper towel to pat and wipe away any moisture to help the searing process.
  • I didn’t grow up cooking fish, so with trial and error I learned that a relatively high heat, a quick sear to crisp the exterior and simple seasonings are the key. You're looking for that golden crust. Once it releases easily, flip it and you’re on your way to a well cooked fish fillet.

What To Serve It With

  • Roasted Potatoes are an excellent choice as a side dish. Take a look at my recipe for MarbledPotatoes. Or these Roasted Purple Potatoes with Garlic and Thyme.
  • Wine Pairing: Keep it crisp, cold and white. Sauvignon Blanc or Pinot Grigio work well here.

Ling Cod FAQ’s

What Does Lingcod taste like?

As a food, think of lingcod as Pacific cod’s more voluptuous relative, with a semi-firm, lean white flesh that’s nearly as dense and meaty as halibut. Like halibut, it has a mild

What’s The Best Way To Cook Ling Fish?

When Ling is cooked right, it's buttery, flaky, and straight up restaurant-level good. I learned that early on in culinary school. The texture will shine using high heat to get a good sear. Stove-top is the way to accomplish this. Once you get that golden color, finish it in the oven to keep it tender, juicy and evenly cooked. This whole process takes only about 15 minutes.

How can I tell when ling cod is done?

Oven temperatures vary, as do thickness of fish fillets. Once transferring the seared ling cod to the oven, check the fillets after five minutes. Press on the fillets with the back of a fork. If the fillets show any sign of separating or flaking, the fish is done. Check the fillets again in five minutes to not over cook. This is our preferred way of cooking lingcod.

Recipe for Ling Cod with Lemon Pepper Aioli and Wilted Chard

I hope you give this ling cod recipe a try. It’s a super easy dinner option with a feel-special restaurant quality.

This recipe was adapted from a recipe from Sitka Salmon Shares. The recipe was originally prepared with Sablefish.

More White Fish Recipes

And if you’re looking for even more seafood recipes, don’t miss my Seafood Category, you’ll find lots of great Salmon Recipes and the most popular seafood recipe on my site for Heavenly Halibut.

And if you’re looking for an saucy, easy and impressive way to dress up any seafood entree, take a look at this recipe for Rustic Roasted Red Pepper Coulis. We love it on seared scallops.

This recipe is adapted from a recipe from the Sitka Salmon Shares website.

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Lingcod recipe served with swiss chard and lemon aioli.
Print Recipe
5 from 10 votes

Roasted Ling Cod Recipe with Lemon Pepper Aioli and Wilted Chard

his ling cod recipe is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 541kcal
Author: Lea Ann Brown

Ingredients

  • For the Aioli:
  • ½ cup Mayonnaise good quality like Dukes or Best Foods
  • 2 tablespoons Dijon mustard we love Edmond Fallot
  • 2 tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove grated or finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • For the Fish:
  • 32 ounces lingcod fillets 4 fillets that weigh approximately 8 ounces each
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For the Swiss Chard
  • 2 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  • FOR THE AIOLI:
  • Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well. Note, if you want to make homemade aioli, see instructions in the note section.
  • FOR THE LING COD
  • Preheat oven to 400 degrees.
  • Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
  • Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
  • FOR THE GREENS:
  • In the meantime Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.

Notes

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, black cod or Mahi Mahi.
To make aioli from scratch: 
  • 1 egg yolk
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove, fine minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup canola oil
  • ¼ cup olive oil
 
Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.
 
 
 
Prep Time: 10 min Cook Time: 10 min Servings: Serves: 4 Source: sitkasalmonshares.com

Nutrition

Calories: 541kcal | Carbohydrates: 8g | Protein: 44g | Fat: 37g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 998mg | Potassium: 1550mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9327IU | Vitamin C: 54mg | Calcium: 126mg | Iron: 4mg

Ling Cod Recipe with Lemon Aioli and Wilted Chard … It’s whats for dinner.