Fish with Anaheim-Lemon Sauce

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:

5 Anaheim peppers roasted, peeled and chopped
4 Tbsp. freshly chopped cilantro
2 tsp. garlic
1/4 cup lemon juice
1/2 tsp. ground coriander
1-1/2 pounds white fish
4 Tbsp. oil
1 lemon, sliced

Instructions:
Roast, peel, and remove the stems and seeds from the Anaheim peppers, then chop. Combine the chopped peppers, garlic, lemon juice, and cilantro. Marinate the fish in this mixture overnight.

Remove the fish from marinade and combine marinade with oil. Grill or broil fish, brushing with the marinade. Serve with butter on the side and garnish with fresh lemon slices.