Sonoran Tilapia

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.

Heat Scale
Submit Recipe


1/4 cup extra virgin olive oil, divided
3 (4-oz) tilapia fillets
1 Tbsp Creole seasoning
1 tsp ground black pepper
1 tsp kosher salt
1/2 cup chopped fresh cilantro
1 lime, juiced
1 Tbsp butter
3 cloves garlic, minced
1/2 cup chopped yellow onion
1 large Anaheim chile pepper, stemmed, seeded, and chopped
4 Roma (plum) tomatoes, chopped
1/4 cup dry white wine
1 cup chicken stock
1 (4-oz) can sliced black olives
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 tsp ground black pepper
1 tsp kosher salt
1 tsp crushed red pepper flakes
1/2 tsp Worcestershire sauce


Preheat an oven to 350 degrees F (175 degrees C).

Grease a 9×13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil set aside.

Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.

Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Serves 3.