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Pan Seared White Fish with Hatch Dill Aioli
By Chef Tom Fraker

Pan Seared White Fish with Hatch Dill Aioli


2 pounds White Fish Fillet such as Cod, Halibut, Swordfish, etc...
to taste Sea Salt and Freshly Ground Pepper
2 Tablespoons Unsalted Butter
1 cup Real Mayonnaise
1 large sprig Fresh Dill -- stems removed; about 2 Tablespoons
2 Melissa's New Mexico Hatch Chiles (or sub with Anaheim Chiles) -- roasted; peeled; seeded; diced


Preheat the oven to 350ºF.

Season the fish, on both sides, with the salt and pepper. In an oven proof sauté pan, melt the butter and add the fish. Cook until golden brown, flip the fish over and place in the oven to finish. Bake the fish for 5-6 minutes or until flaky. Remove from the oven and set aside.

In a bowl, combine the mayonnaise, dill and Hatch chile. Serve with the fish.

Makes about 2-4 servings.

Searing the fish and finishing it in the oven helps it to stay moist.