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.
Please note that roasting the chiles is not included in the prep time, and takes about 15 minutes. It can be done up to a day ahead of time if you keep them refrigerated.
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.)
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.
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.
If you're gluten-free, or cooking for someone who is, this works well with gluten-free flour, too.