Baked Fish Fillets with Green Chiles
Pescado al Horno con Chiles VerdesHere is a showy dish with great flavor that has a topping of green chiles, sunflower seeds, and capers. The inspiration came from El Sacramonte restaurant in Guadalajara. Serve with Fresh Corn Salsa or Tomato and Corn Salsa.
Ingredients
Makes 4 servings
- 4 fresh Anaheim or California chiles
- 2 tablespoons dry-roasted and salted sunflower seeds
- 1 medium garlic clove pressed
- ¼ teaspoon freshly ground pepper or to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers drained and chopped
- 4 6- to 7-ounce rock cod or halibut fillets, each about 3⁄4-inch thick
- ½ teaspoon salt or to taste
- Cherry or grape tomatoes
- Lime wedges
Instructions
- Preheat the oven broiler.
- Roast the chiles on the top oven shelf until charred and blistered all over, about 5 minutes.
- Transfer to a plastic bag and let steam 6 to 8 minutes.
- Lower the oven temperature to 400°.
- Peel the chiles and remove the stems.
- Discard the seeds.
- Rinse the chiles and cut into 1⁄2-inch pieces.
- Put in a bowl.
- With a mortar and pestle, in a small bowl with a heavy wooden spoon or (briefly) in a food processor, crush the sunflower seeds, garlic, and pepper together.
- Put in the bowl with the chiles.
- Add the olive oil and capers.
- Put the fish on a foil-lined baking sheet.
- Season lightly with salt.
- Spread the chile mixture evenly on top of each fillet.
- Bake the fish without turning, 10 to 12 minutes, or until the flesh is opaque but still moist inside and just barely flakes when tested with a fork.
- Garnish with cherry tomatoes and lime wedges.
