Trout with Green Chilies





Soooo, my last post about a fish recipe was five weeks ago, and this was not due to lack of trying. Gary and I have been out there with our boat on the Gulf nearly every weekend, making that hour trip, buying bait, sitting in the hot sun, and coming home empty handed. I know I said I would work on attempting to become a good and patient fisherwoman, but try as I might, I am not about the enjoying the experience thing; I’m in it to catch dinner.

That said, this past weekend, since admittedly I’ve been an antsy co-fisherwoman, Gary passed right over me with an invitation and instead brought along his friend Pat and his two boys. And low and behold they came home with a cooler full of nice fish. Moral of the story: I think my place is growing the vegetables.


1 1/2 lbs trout or mild fish fillets
1 large onion, sliced
1 clove garlic, minced
1 T olive oil and 1 T butter
1 ripe tomato
2 fresh green chilis or 1 (4 ounce) can chopped green chilies, drained
1 handful of green olives
1/4 cup dry white wine


If you’re using fresh chilis, first turn on the broiler. Wash the peppers and put them on a baking tray very close to the broiler. Broil each side for about 5 or so minutes, or until the skin begins to blacken and blister. Once every side has cooked, remove from the oven and set them aside to cool.

Next, get a skillet hot to medium-high heat. Put in the olive oil, and then the onion and garlic. Cook for 5 or so minutes, or until they’re translucent. While these are cooking, remove the skin and seeds from the blackened peppers and chop. Add the chopped peppers, tomato, olives, and wine to the skillet, and cook for about 5 minutes. Remove everything from the pan and set aside. In the same uncleaned pan, put in a tablespoon of butter. Dry off the fish and salt and pepper each side. Put the fish in the skillet for a nice sear. Cook for 3-4 minutes on each side. Plate the fish and put the vegetable and olive mixture over the fish and serve with polenta, rice, or beans.


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