Smoked Marlin Chile Rellenos are what`s up today for this simple man`s plan to better eating. For those of you who don`t know, my neighbors Kai Boehme along with his grandpa Mike Toussau have recently started Baja Smokers & I`ve got to tell you this is the real deal! So far I`ve had their smoked dorado & smoked marlin. Both have been outstanding! I mean just so so good, eat straight from the package, in a dip, with a cracker, on a bagel or here in our Smoked Marlin Chile Rellenos.
Here`s what you`ll need:
Smoked Marlin- 6 oz (or other smoked fish)
Cream Cheese- 6 oz
Crystal Chiles- 12 seeded & deveined
Lemon- 1/2 juiced
Garlic-1-2 cloves minced
Parsley- 3 Tablespoons fine chop
Green Onion- 3 Tablespoons sliced thin
Hot sauce- a couple of good shakes
Worcestershire Sauce- a good shake
Milk- 1/2 cup
Flour- 1/2 cup
Bread Crumbs-1 cup
Preheat your oven to 375 degrees. Seed & devein the chiles.
Prep the parsley, green onion & garlic.
Crumble or break up your smoked fish a bit.
Add the smoked marlin, cream cheese, garlic, parsley, green onion, hot sauce & Worcestershire to your food processor.
Give it a whirl for a few seconds to evenly mix.
Stuff the chiles with the marlin-cheese mixture.
Set up your bowls with the milk, flour, eggs & bread crumbs. 1st dip your chiles in the milk. Then dredge in the flour.
Next into the egg.
Now the bread crumbs coating completely.
Grease an aluminum foil lined baking sheet & add the chiles in a single layer with some space. Give them a quick shot of cooking spray.
Bake for 30 minutes until golden brown. Alternatively you could fry these but I`m trying to cut down on the fat. Nothing left to do but enjoy you`re Smoked Marlin Chile Rellenos.
To order from Baja Smokers give Kai a call at 624 113 8296. You`ll be glad you did!!