Hatch Halibut | Dorothy Lane Market
Dorothy Lane Market

Hatch Halibut

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Aug 31st, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 cups mayonnaise
  • 2 tsp Sherry Vinegar
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 2 (6-8 oz) halibut fillets (or, Chilean sea bass or cod)
  • ¼ cup roasted Marcona almonds, chopped
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 cup Roasted Hatch Chiles, diced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, chopped

INSTRUCTIONS

1
Preheat oven to 450°F.
2
In a bowl, mix the mayo with the vinegar, paprika, salt, and cayenne pepper. Set aside.
3
Season fillets with salt and pepper. Spread the prepared mayo topping on sides and tops of fish. Spoon the chopped almonds over fish, pressing lightly to help adhere.
4
Drizzle oil on bottom of a small baking dish. Add Hatch Chiles and place fillets on top.
5
Scatter tomatoes and garlic over chiles and around fish.
6
Bake until beautifully browned and fish flakes easily with a fork, 12 to 15 minutes.

IN THIS RECIPE

Reviews

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Sep 3rd 2022

Delicious, easy to prepare, and beautiful to look at! Will definitely make again. I used cod and the "regular" roasted hatch chiles as opposed to the "hot". I also used half the amount of cayenne and it had just enough "heat" for me. The fish was juicy and very flavorful. I cooked it until an instant-read thermometer registered 145 degrees.

- Linda

Hatch Halibut

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2

INGREDIENTS

  • 3 cups mayonnaise
  • 2 tsp Sherry Vinegar
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 2 (6-8 oz) halibut fillets (or, Chilean sea bass or cod)
  • ¼ cup roasted Marcona almonds, chopped
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 cup Roasted Hatch Chiles, diced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, chopped

INSTRUCTIONS

1
Preheat oven to 450°F.
2
In a bowl, mix the mayo with the vinegar, paprika, salt, and cayenne pepper. Set aside.
3
Season fillets with salt and pepper. Spread the prepared mayo topping on sides and tops of fish. Spoon the chopped almonds over fish, pressing lightly to help adhere.
4
Drizzle oil on bottom of a small baking dish. Add Hatch Chiles and place fillets on top.
5
Scatter tomatoes and garlic over chiles and around fish.
6
Bake until beautifully browned and fish flakes easily with a fork, 12 to 15 minutes.

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