New Mexican Green Chile Fish
New Mexicans looooove their green chiles! And I’m here for it. Bigtime. Good news, the new house we moved into has a “Green Chile Bible.” I haven’t found the chapter on Jesus and the green chiles, but I’m still in the Old Testament, so… The recipes listed are simple. I find you don’t need to do a whole lot to jazz up green chiles. The “bible” calls for cracker crumbs, but I think we all have evolved a bit since the days of Ezekiel, so I went for an upgrade and used GF breadcrumbs. As for the rest of the bible, so far I have made a dip for a party, which seemed well-received. However, we got lost on the way to the party and couldn’t grab proper tortilla chips, so people ate it with crackers. Not a real problem but next time, chips and salsa on the side will be on POINT for the green chile dip ala Adam & Eve.
Before I go harping on eating more fish, know this recipe is versatile! You can serve it with just about any white fish. We used cod, but I’d love it with Mahi, trout, halibut, or even catfish if I was a bottom-feeder! As for the breadcrumbs, we went gluten free, but Panko would work great too. The green chiles we used were pretty mild (I wish I could link to a post about whiny children here, but I’m doing a thing where I try to complain less these days) because our kids don’t like it too spicy. “Put some Greek yogurt on it kid!” says me.
I hope you are getting in your fish (cold water fatty fish, 4 times per week please and thank you!) and you can add this kid-friendly version to your quiver!
Ingredients
1 lb white fish
1/2 cup GF breadcrumbs
1 egg, beaten
1 cup green chiles (or 7oz can)
1/4 cup salsa verde
1/3 cup Mexican blend cheese (omit for dairy-free)
1/4 cup chopped cilantro for serving
Instructions
Preheat over to 375 and spray a casserole dish with avocado oil or other non-stick spray.
Cut fish into strips about an inch or so in diameter. Dredge fish through egg and roll in crumbs and place in dish. Repeat until all the fish is covered.
Mix chiles and salsa together and pour on top of the fish. Bake for about 8 minutes, top with cheese, and cook about 7 more minutes or until cooked through and flaky.
Serve with black beans and spanish rice and a healthy sprinkling of cilantro. Enjoy!
