Today was a bit of a sad day, because today I used up the last
of my hatch chile-flavored pecans. I had such a great time using these
life-changing bits of deliciousness. You definitely need to give these a try
because not only are they amazingly versatile, but, no matter how you use them,
they are going to add so much depth and flavor to your dish that you will
wonder how you ever got along without them.
I decided on salmon for this
evening, and wanted to do something different, so created a nut crust topping
using the Hatch Chile Pecans. It was so good, that I, quite embarrassingly,
made “yummy” sounds while I was eating it. I chose to use it on salmon (because
that was what I had), but you can use this on any variety of your choice.
2 fillets fresh fish
½ c. ground Melissa’s Red Hatch Chile Pecans
1 t. Creole seasoning
1 T. freshly grated Parmesan cheese
2 T. melted butter
1 clove garlic, minced
Salt and pepper to taste
Preheat oven to 400° F.
Rinse fish and pat dry. Combine remaining ingredients (I use a Ninja Mini Chopper for this. It makes it so easy, and everything is mixed thoroughly. Honestly, I would be lost without it). Place fish fillets in a baking dish, mound filling on top of each, covering completely and bake 10 to 15 minutes (depending upon your choice of fish and thickness). Serve.
Other recipes using Hatch Chile Pecans include Green Hatch Chile Pecan Pesto and Kick-in-the-Pants Chocolate Chip Cookies.
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