Zesty Hatch Chile Fish

Fish and green chiles have been one of my favorite combinations since I first tried it at a little restaurant in New Mexico years ago. There’s something about that smoky heat from hatch chiles that just works so well with mild white fish. But I used to think you needed to be some kind of chef to pull it off at home.

Turns out, this dish is way easier than I thought. The key is keeping it simple and letting those hatch chiles do most of the work for you. I like to use frozen hatch chiles when they’re not in season, but fresh ones during late summer are incredible if you can get your hands on them.

The best part? This whole meal comes together in about 20 minutes. Perfect for those weeknight dinners when you want something that tastes special but doesn’t require a lot of fuss. My kids even eat it without complaining, which is always a win in my book.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great with the bold hatch chile flavors. If all you have access to is frozen salmon, you’ll still be good to go – just make sure to thaw it completely before cooking. For the best results, look for fillets that are about 6-8 ounces each and roughly the same thickness so they cook evenly. You can leave the skin on or remove it depending on your preference, though the skin will help hold the fish together while it cooks in the rich chile sauce.

Options for Substitutions

This flavorful fish dish offers plenty of room for swaps based on what you have available:

• Salmon fillets: Any firm white fish works great here – try halibut, cod, mahi-mahi, or even chicken breasts if you prefer. Just adjust cooking time accordingly since white fish cooks faster than salmon.
• Hatch chiles: If you can’t find Hatch chiles, use Anaheim peppers or even canned green chiles. For more heat, try serrano peppers, but use fewer since they pack more punch.
• Poblano peppers: Bell peppers work as a milder substitute, or try Anaheim chiles for similar flavor. If you want more heat, use pasilla or ancho peppers.
• Heavy cream: Half-and-half or whole milk can work, though the sauce won’t be quite as rich. For dairy-free options, try coconut cream or cashew cream.
• Spanish onion: Yellow or white onions work just fine. Sweet onions like Vidalia will give you a milder flavor if you prefer.
• Chicharrons: For garnish, try toasted pumpkin seeds, crushed tortilla chips, or even crispy fried onions if you can’t find chicharrons.
• Corn husks: Fresh or frozen corn kernels work perfectly for the herb salad – just cook them lightly first.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking salmon is overcooking it, which turns this tender fish into a dry, flaky disappointment – aim for an internal temperature of 145°F and remember that salmon continues cooking even after you remove it from heat.

When roasting your chiles and poblanos, don’t skip the charring step since this adds the smoky flavor that makes the sauce special, but watch them carefully to avoid burning them completely black.

Another common error is making your roux (butter and flour mixture) too thick or letting it brown too much, which can make your cream sauce lumpy or bitter – keep it light golden and whisk constantly while slowly adding the cream.

Finally, taste your chile sauce before serving and adjust the heat level by removing seeds from the peppers if it’s too spicy, or add a touch more cream to mellow out the flavors.

What to Serve With Hatch Chile Fish?

This creamy, spicy salmon is perfect over a bed of fluffy white rice (which the recipe already includes!), but you can also try it with cilantro-lime rice or even quinoa if you want to mix things up. The rich, chile-infused sauce pairs beautifully with warm corn tortillas or crusty bread for scooping up every bit of that delicious cream sauce. Since the dish has some heat from the chiles, I love serving it alongside cooling sides like avocado slices, a simple cucumber salad, or even some black beans to make it more filling. Don’t forget to have plenty of lime wedges on hand – a squeeze of fresh lime really brightens up all those rich, smoky flavors.

Storage Instructions

Refrigerate: This hatch chile fish keeps really well in the fridge for up to 3 days in an airtight container. I like to store the fish and sauce together, but keep the herb salad separate so it stays crisp. The rice can be stored separately too and will last about 4-5 days.

Freeze: You can freeze the cooked fish with the chile sauce for up to 2 months in a freezer-safe container. I don’t recommend freezing the herb salad since the vegetables will get mushy, but the main dish freezes beautifully. Just make sure everything is completely cooled before freezing.

Warm Up: Gently reheat the fish and sauce in a covered pan over medium-low heat, stirring occasionally to prevent the cream sauce from breaking. You can also use the microwave on 50% power, stirring every 30 seconds. Make a fresh herb salad when you’re ready to serve since it tastes so much better crisp.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 120-140 g
• Fat: 150-160 g
• Carbohydrates: 180-200 g

Ingredients

For the salmon and rice:

• 2 cups rice
• Salt and black pepper
• 2 salmon fillets
• 1 tbsp olive oil

For the green chile sauce:

• 1/2 tbsp ground cumin
• 2 handfuls baby spinach
• 1 Spanish onion, quartered
• 2 Hatch green chiles (fresh or frozen, for best flavor)
• 1/3 cup chicken or vegetable stock (I use Pacific Foods organic broth)
• 4 garlic cloves (peeled)
• 2 tbsp all-purpose flour (for thickening)
• 1 tbsp dried oregano
• 30 g fresh cilantro (about 1/2 bunch)
• 1 jalapeño
• 1 cup heavy cream (for richness)
• 3 poblano peppers
• 4 tbsp unsalted butter

For the herb salad:

• 5 radishes, thinly sliced
• 1/4 cup thinly sliced red onion
• Splash Italian dressing (I like Newman’s Own Lite Italian)
• 2 ears corn, husked
• 1/4 cup chopped fresh cilantro

For serving and garnish:

• Chicharrón pieces
• Fresh cilantro leaves
• Lime wedges

Step 1: Grill the Peppers and Corn

• 3 poblano peppers
• 2 Hatch green chiles
• 1 jalapeño pepper
• 2 ears corn, husked

Preheat the grill to medium-high heat.

Place the poblano peppers, Hatch green chiles, jalapeño pepper, and corn (with husks removed) on the grill.

Rotate the peppers and chiles every 2 minutes until blackened and charred, about 4 minutes in total.

Grill the corn for about 5 minutes per side until nicely charred all around.

Remove everything from the grill and allow them to cool slightly.

Step 2: Make the Green Chile Purée

• grilled and peeled peppers and chiles from Step 1
• 2 to 3 handfuls fresh cilantro sprigs
• 1 1/2 handfuls baby spinach
• 1 spanish onion, quartered
• 4 garlic cloves
• 1 tbsp dried oregano
• 1/2 tbsp ground cumin
• 1/3 cup chicken or vegetable stock

Once the grilled peppers and chiles have cooled enough to handle, peel off the outer charred skin with your fingers.

Remove stems, and if desired, discard some seeds to control the spice level, but I like to leave a few seeds in for an extra kick.

Place the peeled peppers and chiles in a food processor.

Add fresh cilantro sprigs, baby spinach, quartered Spanish onion, garlic cloves, dried oregano, ground cumin, and a splash of chicken or vegetable stock.

Pulse until you achieve a thick, bright green purée.

Step 3: Prepare the Green Chile Cream Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• green chile purée from Step 2
• 1 cup heavy cream
• additional chicken or vegetable stock as needed
• salt and black pepper

In a large pan, melt 2 tablespoons of unsalted butter over medium heat.

Add the all-purpose flour and whisk constantly to create a roux, cooking for about 1 minute.

Add the green chile purée from Step 2 and the heavy cream, whisking as you bring the mixture to a boil.

Lower heat and let the sauce simmer for 5–10 minutes, whisking occasionally.

If the sauce is too thick, add more chicken or vegetable stock until it reaches your desired consistency.

I like to taste and add a pinch of salt at this stage to round out the flavors.

Step 4: Prepare the Herb Salad

• grilled corn kernels from Step 1
• 5 radishes, thin slices
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced red onion
• splash Italian dressing

Slice the kernels off the grilled corn from Step 1 and add them to a bowl.

To the bowl, add thinly sliced radishes, chopped fresh cilantro, red onion, and a splash of Italian dressing.

Toss everything together well, and set the herb salad aside while you prepare the salmon.

Step 5: Broil the Salmon Fillets

• 2 salmon fillets
• 1 tbsp olive oil
• salt and black pepper

Preheat your oven to broil on high.

Rub the bottom of a cast iron skillet with olive oil.

Season the salmon fillets with salt and black pepper.

Place the salmon fillets in the skillet and broil for 3–4 minutes, adjusting time as needed based on their thickness.

The salmon should be just cooked through and lightly golden on top.

I like to let the salmon rest for a couple minutes before plating to keep it tender.

Step 6: Cook the Rice

• 2 cups rice

Prepare the rice according to package instructions or your preferred method.

Once cooked, fluff with a fork, and keep warm until ready to serve.

Step 7: Assemble and Serve

• cooked rice from Step 6
• broiled salmon fillets from Step 5
• green chile cream sauce from Step 3
• herb salad from Step 4
• chicharrón pieces
• lime wedges
• fresh cilantro leaves

To plate, start by adding a scoop of cooked rice (from Step 6) to each plate.

Lay a broiled salmon fillet (from Step 5) over the rice, and generously spoon green chile cream sauce (from Step 3) over the salmon.

Top with a handful of herb salad (from Step 4), a few crushed chicharrón pieces, a wedge of lime, and a sprinkle of fresh cilantro leaves for brightness.

For an extra burst of flavor, I love finishing mine with a squeeze of fresh lime juice over everything just before serving.