The Summer is nearly over and it’s almost time for the cool fall weather to roll in.  Oh wait, it’ll still be hot and humid for two more months.  I’m not a fan of the humidity but I love a different kind of heat.  Hatch chile season here and those wonderful little, light-hearted peppers from New Mexico are fully harvested and stacked-up at nearly every single grocery store in the southwest.

If you’re a fan of hatch chilie you’ll probably love Z’Tejas’s new menu recently rolled out its annual Hatch chile menu that features a few hot items that’s certain to tickle the tongue.  One of my favorites is the Poached Cod with Hatch Chile Sauce.

The Hatch chile menu will run through Oct. 31, at Z’ Tejas but if you’d like to try a few recipes at home, the cod the cod is a perfect way to ride out the heat of the summer, at least until true season of the fall arrives.

Pan Poached Cod with Chile Sauce

Z’Tejas Pan Poached Cod with Chile Sauce

2 tsp olive oil

Salt & pepper to taste

2 6oz pieces of cod

4 Tbs. butter

2 Tbs. herb seafood rub

2 oz roasted salsa

1.5 oz Hatch chiles, roasted, julienned

3 oz white wine

Heat oil in a saute pan on medium heat. Season the cod with salt and pepper lightly on both sides. When the pan is hot add the two pieces of cod. Spread the herb rub over the top of the cod. Top the herb rub with the salsa. Then top with Hatch chiles. Add the butter and wine to the pan. Cover and turn down the heat to medium low. Let cook, covered for 3-5 minutes until done.


Serve with rice and mixed vegetables.


Herb Seafood Rub

½ cup olive oil

2 Tbs. minced garlic

2 Tbs. minced fresh cilantro

1 oz Hatch chiles, minced

2 tsp. Paprika

1 tsp. Kosher salt

1 Tbs. brown sugar

2 tsp. cumin

1 tsp. Worcestershire sauce

1 tsp. Cayenne pepper

1 tsp. Hatch chile powder

2 limes, zested


Combine all ingredient together until completely incorporated.

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