Cooked Lake Trout with Sauteed Peppers

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Ingredients:

4 Cubanelle peppers
8 small Anaheim chiles
Olive oil
Salt and freshled ground black pepper
4 smoked trout, preferably boned with head and tail intact (6 to 8 oz)
2 to 3 lemons, halved
Freshly grated horseradish

Instructions:

Preheat the oven to 300°. Cut both types of peppers lengthwise and remove the seeds and veins. Lightly coat a heavy skillet with olive oil. Sauté the peppers until they give off their juices and wilt. Season to taste with salt and pepper. Place the trout on a baking sheet and heat in the oven for 10 minutes. Serve with the peppers, fresh lemon wedges, and freshly grated horseradish.

Serves 4.

From cookstr.com