Hatch Halibut | Dorothy Lane Market

Hatch Halibut

PREP TIME 10 mins
COOK TIME 20 mins
Chef Carrie Walters
  • POSTED Aug 31st, 2022
  • BY Chef Carrie Walters


  • 3 cups mayonnaise
  • 2 tsp Sherry Vinegar
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 2 (6-8 oz) halibut fillets (or, Chilean sea bass or cod)
  • ¼ cup roasted Marcona almonds, chopped
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 cup Roasted Hatch Chiles, diced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, chopped


Preheat oven to 450°F.
In a bowl, mix the mayo with the vinegar, paprika, salt, and cayenne pepper. Set aside.
Season fillets with salt and pepper. Spread the prepared mayo topping on sides and tops of fish. Spoon the chopped almonds over fish, pressing lightly to help adhere.
Drizzle oil on bottom of a small baking dish. Add Hatch Chiles and place fillets on top.
Scatter tomatoes and garlic over chiles and around fish.
Bake until beautifully browned and fish flakes easily with a fork, 12 to 15 minutes.


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Sep 3rd 2022

Delicious, easy to prepare, and beautiful to look at! Will definitely make again. I used cod and the "regular" roasted hatch chiles as opposed to the "hot". I also used half the amount of cayenne and it had just enough "heat" for me. The fish was juicy and very flavorful. I cooked it until an instant-read thermometer registered 145 degrees.

- Linda

Dorothy Lane Market says:

Thank you so much for trying this recipe Linda! We're so glad to hear that you enjoyed it as much as we do.

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