Tilapia with Fresh Corn and 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.
2 ears of fresh corn
1/4 cup Anaheim chiles (more or less, depending on your desired heat level)
1/4 cup green onions
2 tilapia fillets
ancho chile powder, to garnish
Preheat the oven to 400 F.
Carefully peel back the husk from each corn cob. You will use it for baking the fish. Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with green chiles, green onions and the juice of a quarter of a lime.
Rinse the fish and pat dry. Place one fillet inside each of the corn husks. Top each with one-half of the corn mixture and close the husks over the fish, overlapping slightly.
Bake for 15 minutes, or until the fish flakes easily. Cut the remaining lime lengthwise into 2 wedges. Serve the fish in the husk with a lime wedge on top.
Adapted from recipe on weheartfood.com