It's hatch chili time and you can make a fun fish dish for summer or fall with hatch chili salsa. Ryan Oruch from Sea Breeze Fish and Market Grill stops by Good Day to share the recipe.
Blackened Halibut with Peach and Hatch Chile Salsa
1 hatch chile, roasted
2 peaches, peeled and diced
1 orange, juiced and zested
2 green onion thinly sliced
2 Tbsp chopped cilantro
Salt and pepper
2-3 Tbsp blackening seasoning
2 6-8 oz portions halibut
To make salsa – combine first six ingredients and put aside. Season halibut with salt & pepper. Lightly dredge halibut in blackening seasoning.
Heat skillet to medium high. Add 1 Tbsp oil – just enough to lightly cover. When hot add halibut. Cook 2-3 minutes per side depending upon thickness.
Top completed halibut with salsa.