August has come along and that means serveral things. The summer is slowly dwindling away but not before it gives us its hottest days. School will starting up soon. And the hatch chile season is upon us.
A hatch chile is a long, green chile that hails from Hatch, NM. It kind of resembles an Anaheim chile. Its season is extremely short, so a big deal is made when the chiles are available. This usually happens in the form of a festival, a chile festival. This is true about Central Market,where I used to work. Chiles are roasted and sold. Or not roasted and sold. Everything is Hatch. And I do mean everything. Hatch salsa, hatch dips, hatch crab cakes, even hatch sausages. On that note, I came up with a way to integrate the hatch chiles and some halibut. So this is what I came up with.
2 tbls butter or cooking oil
3-5 Hatch Chiles, roasted, seeded, deveined and chopped.
1 white onion diced
1 clove garlic minced
1/2-3/4 cup heavy cream
1 lbs halibut fillets
Salt and Pepper
To make the cream sauce, heat your fat in a saute pan.
Add your onions and garlic and sweat (cook until aromatic and translucent)
Add your chiles and saute until hot.
Add cream and let it reduce down slightly.
Season with salt and pepper
After the sauce is made, place your fish on a sheet pan.
Season fish with salt and pepper.
Spoon sauce over the fish.
Bake the fish in a 375 degree oven for fifteen min. or until the fillets are nice and flaky.
Serve and enjoy.