Hatch Halibut | Dorothy Lane Market

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    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

    Aug 3rd

    I make this recipe every year when the Hatch green chiles are available!!

    - Nicki

    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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