Fish and Green Chiles

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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4 fresh Anaheim chiles
2 Tbs. dry-roasted, salted sunflower seeds
1 medium garlic clove, pressed
1/4 tsp. freshly ground pepper or to taste
2 Tbs. extra-virgin olive oil
2 Tbs. capers, drained and chopped
4 (6 to 7 oz.) Rock Cod or Halibut fillets, each about 3/4″ thick
1/2 tsp. salt or to taste
cherry or grape tomatoes
fresh lime wedges

Preheat the oven broiler. Roast the chiles. (See roasting instructions). Lower the oven temperature to 400 degrees.

Peel the chiles and remove the stems. Discard the seeds. Rinse the chiles and cut into 1/2″ 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.

Recipe from Chile Pepper Magazine.