Mahi Mahi Stuffed Hatch Chiles are cooked to perfection and served with a fresh tomato-lime sauce. This is a recipe where the process is as beautiful as the result. I encourage you to look through all of the images.
I’m very excited to share this recipe with you today!
I’m guessing you’re here because you love Hatch Chiles and/or Mahi Mahi. Well, I hope you’re also here because you enjoy cooking.
The is a recipe that is as much about the process as it is the results.
Roasted Hatch Chiles are the star of this recipe. Aren’t they beautiful? Here’s How to Roast and Peel a Pepper.
What’s in Mahi Mahi Stuffed Hatch Chiles
- Mahi Mahi
- roasted Hatch Chiles
- Hatch Chile powder
- lime juie
- cumin, salt, pepper
- grapeseed oil
Are you hungry yet?
As I said, this recipe for Mahi Mahi Stuffed Hatch Chiles is as much about the process as its delicious results. It’s a beautiful cooking process.
Each stage transforms the flavors and textures, and takes them to another level.
How to Make Them
-Add tomatoes, lime juice, honey and cumin to a blender. Blend until smooth, pour it in a sauce pot and let it simmer for a few minutes.
Mahi Mahi Stuffed Hatch Chiles present so beautifully when they’re sliced in half, drizzled with the tomato-lime sauce, and garnished with fresh tomato and lime slices.
I hope you love this recipe as much as I do! Process and all.
A few more recipes with Hatch Chiles:
- Hatch Chile-Tequila Chicken Tostadas
- Roasted Hatch Chile Seared Scallops
- Roasted Double Hatch Chile Pineapple Salsa
- Gluten-Free Hatch Chile Cornbread Casserole
- Triple Hatch Chile Turkey Bowl
Mahi Mahi Stuffed Roasted Hatch Chiles
For the sauce
- 1 large tomato (about 1/2 pound)
- 2 teaspoons fresh lime juice
- 1 teaspoon honey
- ¼ teaspoon ground cumin
- salt and freshly ground black pepper
For the stuffed chiles (I used mild chiles -- use your preference)
- about 1½ cups grapeseed or other neutral oil
- 6 whole roasted Hatch Chiles, (click here for How to Roast and Peel Peppers)
- 1 pound Mahi Mahi fillets
- 1 large egg
- 1 teaspoon mild Hatch Chile powder (or other mild chile powder)
- ½ cup all-purpose flour (see notes)
- ½ teaspoon ground cumin
- ½ teaspoon salt
- a few turns freshly ground black pepper
For the sauce
- Wash and dry the tomatoes, and add them to a blender with the lime juice, honey and cumin. Blend just for a few seconds, until it's mostly smooth with a few tomato pieces here and there.
- Pour the mixture into a sauce pan over medium heat, and let it simmer for about 5 minutes -- just long enough to bring the flavors together. Season to taste with salt and pepper and set it aside. (Here's How to Season to Taste.)
For the chiles
- Once the chiles are roasted and peeled (here's How to Roast and Peel Peppers), use a paring knife to cut off the stem.
- Very gently use your fingers to remove the seeds -- most of them are attached at the top. Then carefully turn each pepper upside down and shake it a bit to loosen any remaining seeds. (If you can't seem to get them out and you're sure there are still quit a few, you can pour a little water inside and then turn it upside down. If you're left with just a few, that's okay.
- Slice the fish fillets into long strips that are just about the size of the openings at the top of each chile. They narrow towards the bottom, so you may need to trim the fish accordingly. You can then use those scraps to fill in any gaps towards the top.
- Season both sides of the fish with salt and pepper, and then very gently fill each chile with it. Though the goal is to keep them intact, it's okay if the chile splits, as it will still hold together pretty well when you cook them. Set aside.
- Add the egg to a very shallow plate and use a fork to blend it. Set aside.
- Add the flour, chile powder, cumin, salt and pepper to another shallow plate and mix it gently. Set aside.
- Add the oil to a large enough pan so that it goes up the sides at least a couple of inches. Place it over medium-high heat. The oil is ready when you drop a bit of food into it and it immediately bubbles around it. Alternatively, if you have a candy thermometer, the oil should be about 350°F.
- As soon as your oil is ready, set up a work station as close to it as possible -- it should include the stuffed chiles, flour mixture and egg. Very carefully, lightly dredge a stuffed chile into the flour mixture, then the egg, and then one last time in the flour. (This should all be a light coating -- it's not meant to be a batter. It will create a thin, crispy crust.) Now place the stuffed and coated chile directly into the hot oil. Follow this procedure with the remaining stuffed chiles. Be careful though, not to crowd the pan -- there should be a couple of inches between them. Two batches of 3 is probably best in a large pan. Once the bottoms are golden brown, use kitchen tongs to flip them over. Once the top is golden brown as well, they're likely done -- about 2 minutes per side. (If you're not sure you can cut into one of them to see that the fish is cooked through.)
- Place them on a paper towel-lined plate to drain for a couple of minutes. (The leftover oil should be cooled completely before you toss it. Pour it into an old jar to throw it away.)
- Warm up the sauce and pour a bit under and over the stuffed chiles to serve.
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