Track rain using Interactive Radar

Cooking & Cocktails with “Big Herm”

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va.  Richmond Caterer and fan favorite, Big Herm Baskerville is BACK on this little Friday with his fresh catch of the day.  His signature Sizzlin’ Baja Tilapia was on today’s Virginia This Morning menu. You can visit Big Herm at ‘Big Herm’s Kitchen’ at 315 N 2nd St. in Richmond and at  

Big Herm’s Sizzling Baja Tilapia


  • 1/4 cup olive oil
  • 4 tilapia fillets
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp granulated garlic
  • ½ tsp cayenne
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon dried crushed red pepper
  • 6 garlic cloves, minced
  • 4 cups cherry tomatoes, halved
  • 1 cup black olives, halved
  • 1 cup black beans (cooked)

Chipotle Sauce

  • 2 cups sour cream
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons roughly chopped fresh chives
  • Juice of 1/2 lime
  • Salt and pepper to taste


Heat olive oil in large skillet over medium-high heat.

In a small bowl combine salt, pepper, garlic and cayenne then rub fish with mixture.

Add fish to skillet and sauté for about 3 minutes per side. Remove and set aside

Add parsley, crushed red pepper and garlic to same skillet; sauté 1 minute.

Add tomatoes, olives, and black beans. Sauté until tomatoes are soft and juicy, about 3 minutes.

Make sauce:

Add all ingredients to a small blender or food processer and blend until smooth

Place fish on bed of rice and spoon sauce over top.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.