TEAM RECIPE: Chiles Rellenos con Pescado o Mariscos
September 14th, 2021Because Sometimes Wild-Caught Seafood Just Needs to Be Stuffed into Crispy, Melty Peppers
Seafood stuffed peppers, coming in hot from Lifecycle Marketing Lead Victoria Shayn! Made with mild chiles, wild-caught seafood, and fried to perfection in a light batter, these chiles rellenos are the perfect vehicle for you to enjoy your favorite varieties of Alaskan fish or shellfish.
“My mom raised us on poblano chiles rellenos in the Midwest because of the lack of access to other chiles,” shared Victoria. But the last time they made this recipe together, they used mild Anaheim peppers — equally as good and a bit smaller than poblanos. The smaller size of Anaheim’s inspired the mother-daughter duo to use three different types of seafood to make a medley of chiles rellenos. Victoria's recipe is written for wild salmon, but you can mix and match your seafood options, too, to make it your own.
The melty, crispy, decadent indulgence of chiles rellenos con pescado o mariscos requires a multi-step cooking process, one that allows your appetite to build as the fragrance of each ingredient fills your kitchen. With just a pan, a couple mixing bowls, an electric mixer, and some basic ingredients you likely already have in your kitchen, you can recreate Victoria’s recipe in your own home.
And it’s all worth it. Making chiles rellenos using wild Alaskan fish and shellfish is the perfect excuse to spend time in a kitchen with friends and family. You can tackle different stages of the process at once to keep things breezy. Or, just leisurely work your way through the recipe together and enjoy the company.
TEAM RECIPE: Chiles Rellenos con Mariscos
By Wild Alaskan Company
When choosing a cheese for the stuffing, opt for something mild, as it will hit the perfect notes without overpowering the flavor of your seafood. For best meltability, choose freshly sliced cheese rather than pre-sliced or shredded options which can be coated in a cellulose powder that can prevent them from melting properly.
Prep time
110 minutes
Cook Time
70 minutes
Total time
180 minutes
Yield
4 servings
Ingredients
- 9 or 10 Anaheim peppers, or 4 to 5 poblano peppers
- High-heat cooking oil (such as peanut, canola, or vegetable)
- 3 (6-ounce) portions sockeye or coho salmon (alternatively, use 3 portions of cod or 2 packs of spot prawns)
- ¼ pound of mild cheese of your choice, sliced ¼-inch thick
- 4 to 10 eggs (approx. 1 per pepper)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
1. Preheat oven to 400F. Coat peppers with oil and layer on a sheet pan lined with foil, then roast for 20 to 30 minutes, turning periodically to ensure even roasting.
2. While the peppers are roasting, season the salmon fillets lightly with salt and pepper. Heat up enough oil to just coat the bottom of a large skillet, then sear both sides until just cooked through, about 2 to 3 minutes per side. Transfer salmon to a plate and set aside to cool.
3. Place lightly charred peppers in an airtight container to sweat for 20 to 30 minutes, or longer if needed so that they are cool enough to handle comfortably. Then, carefully peel the outer layer of skin off of each pepper and set aside. Don’t worry if you accidentally slit the pepper open during this step. While peppers are cooling, flake or chop salmon into chunks.
4. When peppers are cool, cut a slit into each then stuff cheese and salmon into this opening. Use enough to just stuff the pepper while allowing each side of the slit to slightly overlap. Layer your stuffed peppers into a container and freeze for 30 to 60 minutes, or refrigerate overnight then move to freezer approximately 30 min before you’re ready to batter. This step will help ensure your peppers stay together during the battering and frying process.
5. Carefully separate egg yolks and whites into two medium mixing bowls, ensuring that no yolk gets mixed into the whites. To yolks, add baking powder and beat with mixer until light and fluffy, approximately 3 to 4 minutes. Add salt, pepper, and garlic powder and gently fold in — you just spent all that time fluffing them up so don’t mix roughly or you’ll lose the air. Beat egg whites to stiff peaks, approximately 4 to 5 minutes, then use a spatula to gently fold the whites into the yolks.
6. Set up a station to hold the fried peppers by layering a dish with absorbent material: paper towels, brown paper bags, or tea towel. There should be enough material to sufficiently absorb excess oil.
7. In a deep skillet, heat approximately ¼ to ½ inch of oil over medium high heat, using enough oil to come up about halfway up your stuffed peppers. Carefully dip peppers into batter to coat all the way to the stem (but avoid getting batter into the slits). Gently lower into hot oil a few peppers at a time, then fry until golden brown, flipping halfway through for even cooking. Transfer finished peppers to layered dish to rest for 2 to 3 minutes. Serve while warm with rice and beans or a refreshing slaw. You can also add a cilantro lime sauce for a zesty flair or an avocado tomatillo salsa for a gorgeous shot of color and refreshing taste.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
