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Last week I was finally able to take a small vacation, so I took my kids and the girlfriend to the Texas coast.  I've got to say, I absolutely loved South Padre!  If you've not been, I highly encourage you to give it a try - not during spring break of course, unless that's your thing...  I also recommend you give the guys over at Captain Murphy's a try if you decide to go saltwater fishing as we did.  Also highly recommend you give SPI Excursions a shot if you decide you'd like to go Parasailing - what fun!!

Anyhow, today I decided to make some pan fried fish (since we had a few fish from fishing in South Padre) as well as some chicken (because my daughter doesn't like to eat fish, just catching them!)

It's getting into Hatch Green Chile season and my local HEB had some freshly roasted green chiles, so I thought I'd make a sauce to go over the fish and chicken.

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Yields4 Servings
Prep Time2 minsCook Time5 minsTotal Time7 mins

 23 2-3 Roasted Green Chiles, chopped
 1 cup Chicken broth (I used bouillon)
 ½ tbsp minced garlic
 1 tbsp Olive oil
 1 tbsp Butter

1

Heat olive oil and butter over medium high heat.

2

Add garlic and and chopped green chiles and sauté for 2-3 minutes

3

Add chicken broth and bring to a small boil, then reduce heat to medium and cook until reduced by about half.

4

Spoon and serve it over the fish or chicken. Enjoy!

Category, , Cuisine, Cooking Method

Ingredients

 23 2-3 Roasted Green Chiles, chopped
 1 cup Chicken broth (I used bouillon)
 ½ tbsp minced garlic
 1 tbsp Olive oil
 1 tbsp Butter

Directions

1

Heat olive oil and butter over medium high heat.

2

Add garlic and and chopped green chiles and sauté for 2-3 minutes

3

Add chicken broth and bring to a small boil, then reduce heat to medium and cook until reduced by about half.

4

Spoon and serve it over the fish or chicken. Enjoy!

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