Hatch Veracruzano

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Hatch Chile

  • 4 6 oz. Filets of favorite white fish
  • 2 Tbsp Adam's Reserve: Peppercorn & Garlic
  • 1 Tbsp Grapeseed oil
  • 4-5 Hatch Chiles, Fresh Roasted and Cleaned
  • 1 cup Cookwell & Company Veracruz Sauce
  • 1 Tbsp Queso of choice: Cotija, Fresco, Parmigiano
  • ¼ bunch Fresh Cilantro
Serving Size


Hooray for Hatch chile season! Cooking Connections doubles up with how to make this Hatch Veracruzano and which vinos you need to complete the meal…


1. Preheat a large sauté pan on medium heat for 5-10 minutes.

2. Season each filet with a liberal coating of Peppercorn & Garlic. Add the oil to preheated pan.

3. Turn heat to medium high. Add fish, turn over once. Remove fish to a service plate.

4. Add Hatch peppers and Veracruz sauce to original pan. Bring to simmer for 5 minutes.

5. Pour pan sauce over fish, (which will help ensure fish is hot and ready to serve)

6. Top with queso and cilantro. Enjoy!

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