Serves: 4
Total Calories: 123

4 , fresh Anaheim or California chile kimmy
2 tablespoons dry-roasted and salted sunflower seeds
1 clove garlic (medium), pressed
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained and chopped
4 (6- to 7-ounce) rock cod filets or halibut fillets, each about 3/4-inch thick
1/2 teaspoon salt, or to taste
Cherry or grape tomato
lime wedges

1. Preheat the oven broiler. Roast the chiles on the top oven shelf until charred and blistered all over, about 5 minutes. Transfer to a plastic bag and let steam 6 to 8 minutes.

2. Lower the oven temperature to 400°. Peel the chiles and remove the stems. Discard the seeds. Rinse the chiles and cut into 1/2-inch pieces. Put in a bowl.

3. With a mortar and pestle, in a small bowl with a heavy wooden spoon or (briefly) in a food processor, crush the sunflower seeds, garlic, and pepper together. Put in the bowl with the chiles. Add the olive oil and capers.

4. Put the fish on a foil-lined baking sheet. Season lightly with salt. Spread the chile mixture evenly on top of each fillet. Bake the fish without turning, 10 to 12 minutes, or until the flesh is opaque but still moist inside and just barely flakes when tested with a fork. Garnish with cherry tomatoes and lime wedges.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 123
Calories from Fat: 97

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