Lingcod in Hatch green chili sauce

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.

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