Happy, happy, happy, joy, joy. I came home from my favorite produce
purveyor, http://www.specialtyproduce.com/ with two big boxes of the
most beautiful local produce, and a nice big bag of Hatch NM chiles.
To my absolute delight, my friend had some fresh from the lake catfish
waiting for me. Tonight my grill will be busy roasting chiles and
grilling catfish. I'm one blessed woman.

Luckily I bought lemons and dill
https://flic.kr/p/xmUuwA

koko

--

Food is our common ground, a universal experience
James Beard

On 8/21/2015 6:14 PM, koko wrote:
>
> Happy, happy, happy, joy, joy. I came home from my favorite produce
> purveyor, http://www.specialtyproduce.com/ with two big boxes of the
> most beautiful local produce, and a nice big bag of Hatch NM chiles.
> To my absolute delight, my friend had some fresh from the lake catfish
> waiting for me. Tonight my grill will be busy roasting chiles and
> grilling catfish. I'm one blessed woman.
>
> Luckily I bought lemons and dill
> https://flic.kr/p/xmUuwA
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
Oh yeah, should be a tasty night for sure!

Now you've got me scratching my head for green chile/catfish
recipes....hmmm...

On Fri, 21 Aug 2015 17:14:09 -0700, koko > wrote:

>
>Happy, happy, happy, joy, joy. I came home from my favorite produce
>purveyor, http://www.specialtyproduce.com/ with two big boxes of the
>most beautiful local produce, and a nice big bag of Hatch NM chiles.
>To my absolute delight, my friend had some fresh from the lake catfish
>waiting for me. Tonight my grill will be busy roasting chiles and
>grilling catfish. I'm one blessed woman.
>
>Luckily I bought lemons and dill
>https://flic.kr/p/xmUuwA

Sounds fantastic, enjoy!

On 8/21/2015 9:44 PM, Sqwertz wrote:
> One of the local grocery stores


Go away, woman-stalker.

koko wrote:
>
> Happy, happy, happy, joy, joy. I came home from my favorite produce
> purveyor, http://www.specialtyproduce.com/ with two big boxes of the
> most beautiful local produce, and a nice big bag of Hatch NM chiles.
> To my absolute delight, my friend had some fresh from the lake catfish
> waiting for me. Tonight my grill will be busy roasting chiles and
> grilling catfish. I'm one blessed woman.
>
> Luckily I bought lemons and dill
> https://flic.kr/p/xmUuwA
>
> koko
>

A few possibilities which googled to center:

http://www.fullandcontent.com/green-...tar-sauce.html

Green Chile Tartar Sauce
Yield: about 1 1/4 C
Total time: About 1 hour 10 minutes
Vegetarian, Gluten-Free

INGREDIENTS
• 2 roasted green chiles
• 1 C mayonnaise
• juice of 1/2 lemon
• 1/4 C capers
• 1 tsp Kosher salt

http://www.weheartfood.com/2011/09/t...ch-chiles.html

Tilapia with Fresh Corn and Hatch Chiles
2 ears of fresh corn
1/4 cup hatch chiles (more or less, depending on your desired heat level)
1/4 cup green onions
1/2 lime
2 tilapia fillets
ancho chile powder, to garnish

Preheat the oven to 400 F.

Carefully peel back the husk from each corn cob. You will use it for
baking the fish.
Cut the ear of corn off the stem just above the end of the cob, leaving
the husk intact. Set the husk aside. Cut the corn off the cob and
combine with green chiles, green onions and the juice of a quarter of a
lime.

Rinse the fish and pat dry. Place one fillet inside each of the corn
husks. Top each with one-half of the corn mixture and close the husks
over the fish, overlapping slightly.

Bake for 15 minutes, or until the fish flakes easily. Cut the remaining
lime lengthwise into 2 wedges. Serve the fish in the husk with a lime
wedge on top.


Obviously you can blacken that catfish too, make street tacos and add a
nice green chile salsa, etc...

On Sat, 22 Aug 2015 10:33:50 -0600, Mal Pais > wrote:

>koko wrote:
>>
>> Happy, happy, happy, joy, joy. I came home from my favorite produce
>> purveyor, http://www.specialtyproduce.com/ with two big boxes of the
>> most beautiful local produce, and a nice big bag of Hatch NM chiles.
>> To my absolute delight, my friend had some fresh from the lake catfish
>> waiting for me. Tonight my grill will be busy roasting chiles and
>> grilling catfish. I'm one blessed woman.
>>
>> Luckily I bought lemons and dill
>> https://flic.kr/p/xmUuwA
>>
>> koko
>>
>
>A few possibilities which googled to center:
>
>http://www.fullandcontent.com/green-...tar-sauce.html
>
>Green Chile Tartar Sauce
>Yield: about 1 1/4 C
>Total time: About 1 hour 10 minutes
>Vegetarian, Gluten-Free
>
>INGREDIENTS
>• 2 roasted green chiles
>• 1 C mayonnaise
>• juice of 1/2 lemon
>• 1/4 C capers
>• 1 tsp Kosher salt
>
>http://www.weheartfood.com/2011/09/t...ch-chiles.html
>
>Tilapia with Fresh Corn and Hatch Chiles
>2 ears of fresh corn
>1/4 cup hatch chiles (more or less, depending on your desired heat level)
>1/4 cup green onions
>1/2 lime
>2 tilapia fillets
>ancho chile powder, to garnish
>
>Preheat the oven to 400 F.
>
>Carefully peel back the husk from each corn cob. You will use it for
>baking the fish.
>Cut the ear of corn off the stem just above the end of the cob, leaving
>the husk intact. Set the husk aside. Cut the corn off the cob and
>combine with green chiles, green onions and the juice of a quarter of a
>lime.
>
>Rinse the fish and pat dry. Place one fillet inside each of the corn
>husks. Top each with one-half of the corn mixture and close the husks
>over the fish, overlapping slightly.
>
>Bake for 15 minutes, or until the fish flakes easily. Cut the remaining
>lime lengthwise into 2 wedges. Serve the fish in the husk with a lime
>wedge on top.
>
>
>Obviously you can blacken that catfish too, make street tacos and add a
>nice green chile salsa, etc...

That looks wonderful, I think I'll do that tonight. Thank you

koko

--

Food is our common ground, a universal experience
James Beard

koko wrote:

>> A few possibilities which googled to center:
>>
>> http://www.fullandcontent.com/green-...tar-sauce.html
>>
>> Green Chile Tartar Sauce
>> Yield: about 1 1/4 C
>> Total time: About 1 hour 10 minutes
>> Vegetarian, Gluten-Free
>>
>> INGREDIENTS
>> • 2 roasted green chiles
>> • 1 C mayonnaise
>> • juice of 1/2 lemon
>> • 1/4 C capers
>> • 1 tsp Kosher salt
>>
>> http://www.weheartfood.com/2011/09/t...ch-chiles.html
>>
>> Tilapia with Fresh Corn and Hatch Chiles
>> 2 ears of fresh corn
>> 1/4 cup hatch chiles (more or less, depending on your desired heat level)
>> 1/4 cup green onions
>> 1/2 lime
>> 2 tilapia fillets
>> ancho chile powder, to garnish
>>
>> Preheat the oven to 400 F.
>>
>> Carefully peel back the husk from each corn cob. You will use it for
>> baking the fish.
>> Cut the ear of corn off the stem just above the end of the cob, leaving
>> the husk intact. Set the husk aside. Cut the corn off the cob and
>> combine with green chiles, green onions and the juice of a quarter of a
>> lime.
>>
>> Rinse the fish and pat dry. Place one fillet inside each of the corn
>> husks. Top each with one-half of the corn mixture and close the husks
>> over the fish, overlapping slightly.
>>
>> Bake for 15 minutes, or until the fish flakes easily. Cut the remaining
>> lime lengthwise into 2 wedges. Serve the fish in the husk with a lime
>> wedge on top.
>>
>>
>> Obviously you can blacken that catfish too, make street tacos and add a
>> nice green chile salsa, etc...
>
> That looks wonderful, I think I'll do that tonight. Thank you
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

You're most welcome.

Tilapia of course is a farmed catfish, so It seemed to me that the
conversion would be natural.

Hope you enjoy.