A quick and simple weeknight dinner, with some leftover fish. The fish in question here, lingcod, a firm and meaty white fish that I picked up from the Sitka Salmon folks out of Alaska.
After pan frying the fish for a few minutes, I gently simmered it until cooked in Hatch Green Chile enchilada sauce. About half a can for a large piece of fish. It’s a salty sauce, so I didn’t want to use too much for a single portion. I adde da little water to keep things from thickening up too much.
The dish is finished with Kr Kensington’s crema sauce and a few blobs of random hot sauce. Basmati rice and a flurry of pepitas round things out. All said and done, dinner in less than 30 minutes.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!