Southwest Hatch Chili Pecan Coated Red Fish

Gulf redfish with a smoky Southwest Hatch chili pecan crust, baked till flaky and finished with a squeeze of lime.

Prep 10 min | Cook 20 min | Serves 4

Ingredients

• 4 medium redfish fillets, cleaned and deboned
• 1 egg
• 1/4 cup milk
• 1/2 cup flour
• 1 cup SW Hatch Chili Pecan Meal
• 2 lime wedges

Instructions

1. Dredge the fresh fillets in flour, then toss in an egg-and-milk wash.
2. Coat the fillets in SW Hatch chili pecan meal.
3. Bake in a 350°F oven for 20 minutes, until flaky.
4. Squeeze fresh lime on top to finish.

Tip: Works with any firm white fish if redfish isn't around.

Made with our Southwest Hatch Chili Coating Mix.