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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!