Recipe Friday: Z'Tejas Cod with Hatch Chile Sauce

Written by Marilyn Hawkes Category: Recipes Issue: August 2017
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Photo provided by Z'TejasBy the time August rolls around, Phoenicians have had it with brutal hot days. But August also brings a different kind of heat – Hatch chile season, that two- to three-month window when the flavorful, tear-inducing peppers from New Mexico are harvested and plentiful. Z’Tejas Southwestern Kitchen recently rolled out its annual Hatch chile menu that boasts everything from chile and watermelon gazpacho to pecan pie with green chile ice cream. Also on the menu – poached cod with Hatch chile sauce.

The Hatch chile menu will run through Oct. 31, according to Z’ Tejas Market Chef Dan Santos, but if you’d like to try making the cod at home, he has shared the recipe with PHOENIX magazine. When shopping for the fish, Santos advises buying pieces that are no thicker than two inches: “Any more than that, the bottom of the fish is going to burn and the top isn’t going to cook all the way through.”

Z’Tejas Pan Poached Cod with Chile Sauce
2 tsp. olive oil
Salt and pepper to taste
2, 6 oz. pieces of cod
4 tbsp. butter
2 tbsp. herb seafood rub (see recipe below)
2 oz. roasted salsa
1.5 oz. Hatch chilies, roasted, julienned
3 oz. white wine

Herb Seafood Rub
½ cup olive oil
2 tbsp. minced garlic
2 tbsp. minced fresh cilantro
1 oz. Hatch chilies, minced
2 tsp. paprika
1 tsp. kosher salt
1 tbsp. brown sugar
2 tsp. cumin
1 tsp. Worcestershire sauce
1 tsp. cayenne pepper
1 tsp. Hatch chili powder
2 limes, zested
Combine all ingredients together until completely incorporated.

Preparation
Heat oil in a sauté pan on medium heat. Season the cod with salt and pepper lightly on both sides. When the pan is hot add the two pieces of cod. Spread the herb rub over the top of the cod. Top the herb rub with the salsa, and then top with Hatch chilies. Add the butter and wine to the pan. Cover and turn down the heat to medium low. Don’t shake the pan or flip the fish. Let cook, covered for 3-5 minutes until done. Serve with rice and vegetables.