Sweet ‘n Savory Fish

By Kipp Rix

Serves 4

Here is a quick, easy, and healthy meal that pairs two kinds of fish prepared two ways to optimize flavor and satisfy the needs of hungry fire crews. When serving fish I enjoy mixing the flavors and textures of two different kinds of fish.



4 Tuna filets

4 Cod filets

¼ cup Sweet Teriyaki sauce

2 Tablespoons Mrs. Dash Garlic seasoning

3 Tablespoons basil pesto

1 Stick unsalted sweet cream butter divided

Juice of 1 lemon

Juice of 1 lime

Quinoa and Brown Rice (I use “Seeds of Change” brand)


Cooking Directions

Prepare the Quinoa/Rice as directed. In two separate large sauté pans divide the butter equally and melt over low heat then combine the ingredients as follows; in the first pan add the basil pesto and raise the heat to medium high and bring the butter to a boil. Add the cod to the pan reduce the heat to medium and allow the fish to slow cook in the steam. In the second pan bring the butter up to a boil and add the tuna, cook 2 minutes on each side turning once ( cook until done to your liking, I prefer my tuna on the rare side). Remove the tuna from the pan and set aside. Pour the Teriyaki sauce in the pan along with the garlic seasoning, bring to a boil and reduce until you have thick syrup. Pour the lemon and lime juice over the cod and recover. Serve equal portions of the rice mixture on each plate and top with fish. Spoon the teriyaki sauce over the top of the tuna and the rice. Spoon the lemon basil sauce over the cod and serve.


Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.

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