11 Tender Chilean Hake Recipes That Make Seafood Nights Easy

Looking for some easy and delicious seafood ideas? Chilean hake is your answer. Its delicate texture and mild flavor make it a perfect choice for versatile recipes. I’ve found a few that turn weeknight dinners into something special without much effort. Stick around for some tasty inspiration.

Lemon Garlic Chilean Hake Fillets

Chilean hake, known for its delicate flavor and flaky texture, makes an excellent choice for a healthy and satisfying meal. This Lemon Garlic Chilean Hake Fillets recipe highlights the fish’s natural taste with the bright citrus notes of lemon and the aromatic warmth of garlic. Perfect for a weeknight dinner or a special occasion, this dish can be paired with a variety of sides, such as steamed vegetables or a light salad, to create a complete meal.

In this recipe, the hake fillets are marinated in a simple mixture of lemon juice, garlic, and olive oil, allowing the flavors to meld beautifully. The fish is then baked until tender, making it a low-effort yet impressive dish. With just a few ingredients and minimal prep time, you can enjoy a delicious and healthy seafood dinner that’s sure to please everyone at the table.

Ingredients (Serves 4-6)

• 4-6 Chilean hake fillets
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• Salt, to taste
• Freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). A hot oven guarantees that the fish cooks evenly and develops a slightly crispy exterior while remaining moist inside.
2. Prepare the Marinade: In a small bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, salt, and black pepper. Whisk together until well mixed. This marinade will infuse the hake fillets with flavor.
3. Marinate the Hake: Place the Chilean hake fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fillets, making sure they’re well coated. Allow the fish to marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator for a more intense flavor.
4. Arrange the Fillets: After marination, remove the fillets from the marinade and place them in a baking dish. Pour any remaining marinade over the fillets to enhance the flavor during baking.
5. Bake the Fish: Transfer the baking dish to the preheated oven and bake the hake for about 15-20 minutes, or until the fish flakes easily with a fork. Cooking time may vary based on the thickness of the fillets, so keep an eye on them to avoid overcooking.
6. Garnish and Serve: Once baked, remove the dish from the oven and let it rest for a couple of minutes. Garnish with freshly chopped parsley before serving. Pair the fillets with your choice of sides for a complete meal.

Extra Tips

To enhance the flavor of your Lemon Garlic Chilean Hake Fillets, consider adding a pinch of red pepper flakes to the marinade for a bit of heat. Additionally, if you prefer a slightly charred finish, you can broil the fillets for the last 1-2 minutes of cooking, keeping a close eye to prevent burning.

Serving with lemon wedges on the side allows each guest to add a little extra citrus burst, elevating the overall flavor experience. Enjoy your meal!

Baked Chilean Hake With Herbs and Olives

Baked Chilean Hake with Herbs and Olives is a delightful and healthy dish that highlights the delicate flavor of the fish while enhancing it with fresh herbs and savory olives. This recipe is perfect for a family meal or entertaining guests, as it’s both simple to prepare and visually appealing. The combination of herbs like parsley and thyme with the briny olives creates a harmonious balance that elevates the dish to new heights.

Chilean hake is a versatile fish that’s often praised for its mild flavor and flaky texture. When baked, it becomes tender and juicy, making it a perfect candidate for a quick weeknight dinner or a special occasion. By using fresh ingredients and a few simple steps, you can create a delicious meal that will impress everyone at your table.

Ingredients (Serves 4-6):

• 4-6 pieces of Chilean hake fillets (about 6 ounces each)
• 1 cup green olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high temperature will help to roast the fish and vegetables quickly, allowing the flavors to meld together beautifully.
2. Prepare the Baking Dish: Lightly grease a large baking dish with a drizzle of olive oil. This will prevent the fish from sticking and will also help to develop a nice crust on the outside.
3. Arrange the Ingredients: Place the Chilean hake fillets in the baking dish in a single layer. Scatter the halved olives and cherry tomatoes around the fish. This not only adds flavor but also creates a beautiful presentation.
4. Season the Dish: In a small bowl, mix together the minced garlic, chopped parsley, thyme leaves, and olive oil. Drizzle this herb mixture evenly over the fish and vegetables. Season with salt and pepper to taste.
5. Add Lemon Slices: Place lemon slices on top of the fish and around the vegetables. The lemon will infuse the dish with a rejuvenating citrus aroma as it bakes.
6. Bake the Dish: Transfer the baking dish to the preheated oven and bake for about 20-25 minutes, or until the fish is opaque and flakes easily with a fork. The olives and tomatoes should be tender and bursting with flavor.
7. Serve: Once cooked, remove the dish from the oven and let it rest for a few minutes. Serve the baked Chilean hake hot, garnished with additional fresh herbs if desired.

Extra Tips:

For an even more flavorful dish, consider marinating the fish in olive oil, lemon juice, and herbs for 30 minutes before baking. This will allow the fish to absorb the flavors more deeply.

Additionally, feel free to customize the recipe by adding other vegetables such as bell peppers or zucchini, which will roast beautifully alongside the fish. Serve with a side of crusty bread or a fresh green salad to complete the meal. Enjoy your culinary adventure with this delicious baked Chilean hake!

Chilean Hake Tacos With Cabbage Slaw

Chilean hake, known for its mild flavor and flaky texture, is an excellent choice for tacos, offering a delightful twist on traditional fish tacos. This recipe combines the freshness of the fish with a crisp cabbage slaw, creating a satisfying meal that’s both nutritious and full of flavor.

The combination of spices and fresh ingredients brings out the best of the hake, making it a perfect filling for soft corn tortillas. This dish isn’t only easy to prepare but also a crowd-pleaser, making it ideal for family dinners or gatherings.

Served with a zesty lime wedge, these tacos are sure to impress your guests while providing a taste of the sea that’s reminiscent of the coastal regions of Chile. Get ready to enjoy a burst of flavors that capture the essence of Latin American cuisine!

Ingredients (Serves 4-6):

• 1 lb Chilean hake fillets
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 medium carrot, grated
• 1/2 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Slaw: In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise and lime juice.

Pour the dressing over the cabbage mixture, sprinkle with salt and pepper, and toss to combine. Set aside to let the flavors meld.

2. Season the Hake: Rinse the Chilean hake fillets under cold water and pat them dry with paper towels. In a small bowl, mix together the chili powder, cumin, salt, and pepper.

Rub this spice mixture evenly over both sides of the fish fillets.

3. Cook the Hake: Heat a non-stick skillet over medium heat and add a tablespoon of oil. Once the oil is hot, carefully place the seasoned hake fillets in the skillet.

Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and let them rest for a few minutes.

4. Warm the Tortillas: In the same skillet, warm the corn tortillas for about 30 seconds on each side until they’re pliable and lightly toasted.

Alternatively, you can warm them in a dry pan or microwave.

5. Assemble the Tacos: Break the cooked hake fillets into large chunks. Place a few pieces of hake on each tortilla, then generously top with the cabbage slaw.

Garnish with additional cilantro if desired.

6. Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top. Enjoy your flavorful Chilean Hake Tacos!

Extra Tips:

For an extra kick, consider adding diced jalapeños or a drizzle of hot sauce to your tacos. If you prefer a lighter slaw, you can substitute Greek yogurt for mayonnaise.

Additionally, feel free to experiment with other toppings such as avocado slices or pico de gallo to customize your tacos to your liking. Enjoy the vibrant flavors and textures that these Chilean Hake Tacos have to offer!

Pan-Seared Chilean Hake With Mango Salsa

Chilean hake is a versatile and mild fish that pairs beautifully with a variety of flavors. In this recipe, we highlight its delicate texture and taste through a simple yet flavorful pan-searing technique, topped off with a revitalizing mango salsa. The bright and tropical notes of the mango salsa complement the richness of the fish, making it a perfect dish for any occasion.

Whether you’re preparing a weeknight dinner or entertaining guests, this dish is sure to impress. Cooking pan-seared Chilean hake with mango salsa isn’t only easy but also a healthy option for a satisfying meal. With just a few key ingredients and straightforward steps, you can create a vibrant and delicious dish that brings the flavors of the ocean and sunny tropical fruits together.

Serve it alongside rice or a fresh salad for a complete meal that captures the essence of Chilean cuisine.

Ingredients (serving size of 4-6 people):

• 4-6 pieces of Chilean hake fillets (about 6-8 ounces each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped

Cooking Instructions:

1. Prepare the Mango Salsa: In a mixing bowl, combine the diced mango, red onion, jalapeño, lime juice, and chopped cilantro. Gently toss the mixture until the ingredients are well combined. Set aside to allow the flavors to meld while you cook the hake.
2. Season the Fish: Pat the Chilean hake fillets dry with paper towels to remove excess moisture. This guarantees a nice sear. Season both sides of each fillet generously with salt and pepper.
3. Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. Allow the oil to get hot but not smoking, as this will create the perfect searing environment for the fish.
4. Cook the Hake: Carefully place the seasoned fillets in the hot skillet, skin-side down if applicable. Cook for about 3-4 minutes on one side until golden brown and crispy. Flip the fillets gently using a spatula and cook for an additional 3-4 minutes on the other side, or until the fish is cooked through and flakes easily with a fork.
5. Serve the Dish: Once cooked, remove the fillets from the skillet and place them on a serving platter. Spoon the mango salsa generously over the top of the fish.
6. Garnish and Enjoy: Optionally, you may garnish the dish with additional cilantro or lime wedges. Serve immediately with your choice of sides.

Extra Tips: When cooking the hake, avoid overcrowding the pan, as this can cause the fillets to steam instead of sear. If you have multiple fillets, consider cooking them in batches.

Additionally, make sure the skillet is adequately heated before adding the fish to achieve that perfect golden crust. For an extra touch, feel free to customize the mango salsa by adding ingredients like diced bell peppers or avocado for a more varied texture and flavor.

Chilean Hake in Creamy Tomato Sauce

Chilean Hake in Creamy Tomato Sauce is a delightful and flavorful dish that showcases the delicate texture and mild taste of hake, a popular fish in Chilean cuisine. The creamy tomato sauce complements the fish perfectly, creating a harmonious blend of flavors that’s certain to please any palate.

This dish isn’t only simple to prepare but also makes for an impressive meal for family gatherings or special occasions. Serve it with rice or crusty bread to soak up the delicious sauce.

The creamy tomato sauce is enriched with aromatic herbs and spices, enhancing the overall taste of the hake. With its vibrant color and rich flavor, this dish will transport you to the coastal regions of Chile, where fresh seafood is a staple. Embrace the culinary traditions of this beautiful country and indulge in the wonderful flavors of Chilean Hake in Creamy Tomato Sauce.

Ingredients (Serves 4-6):

• 4-6 pieces of Chilean hake fillets (about 1.5 pounds total)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (optional for heat)
• Fresh basil or parsley, for garnish

Cooking Instructions:

1. Prepare the Hake: Rinse the Chilean hake fillets under cold water and pat them dry with paper towels. Season both sides of the fish with salt and pepper. This step guarantees that the fish is well-flavored and ready to absorb the sauce’s richness.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, or until softened and translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant. This step develops the base flavor for your sauce.
3. Make the Sauce: Pour the crushed tomatoes into the skillet and stir to combine with the onions and garlic. Add the dried oregano, paprika, and red pepper flakes (if using). Allow the mixture to simmer for 5-7 minutes, letting the flavors meld together and the sauce thicken slightly.
4. Add the Cream: Reduce the heat to low and stir in the heavy cream. Mix until the sauce is well combined and creamy. This step adds richness and depth to the sauce, balancing the acidity of the tomatoes.
5. Cook the Hake: Gently place the seasoned hake fillets into the sauce, making sure they’re submerged. Cover the skillet and cook for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.
6. Serve and Garnish: Once the hake is cooked, remove the skillet from heat. Serve the fish with the creamy tomato sauce spooned over the top and garnish with fresh basil or parsley. This adds a pop of color and freshness to the dish.

Extra Tips:

For an added layer of flavor, consider marinating the hake fillets in a mixture of lemon juice, garlic, and herbs for about 30 minutes before cooking. This will enhance the taste and tenderness of the fish.

Additionally, feel free to customize the sauce by adding vegetables like spinach or bell peppers for more nutrition and flavor. Serve the dish with a side of crusty bread or over a bed of rice to soak up the creamy sauce and make a complete meal. Enjoy your culinary journey into Chilean cuisine!

Grilled Chilean Hake With Chimichurri

Grilled Chilean Hake with Chimichurri is a delightful dish that perfectly combines the rich flavors of the ocean with the vibrant, herbaceous notes of the traditional Argentinian sauce, chimichurri. The delicate texture of the hake pairs wonderfully with the zesty and garlicky profile of the chimichurri, making this dish not only delicious but also visually appealing.

Ideal for a summer barbecue or a cozy family dinner, this recipe showcases the versatility of Chilean hake, a fish known for its mild flavor and flaky texture.

To prepare this dish, you’ll want to guarantee that your ingredients are fresh and of high quality. The chimichurri sauce can be made ahead of time to allow the flavors to meld together beautifully. Grilling the hake will give it a lovely char while keeping it moist and tender. Serve this dish with a side of grilled vegetables or a simple salad for a complete meal that’s sure to impress your guests.

Ingredients (Serves 4-6)

• 4-6 pieces of Chilean hake fillets (about 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Lemon wedges, for serving

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper, to taste

Cooking Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Slowly drizzle in the olive oil while stirring to emulsify the mixture. Season with salt and pepper to taste. Set aside to allow the flavors to develop.
2. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the fish from sticking.
3. Season the Hake: Pat the Chilean hake fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
4. Grill the Hake: Carefully place the seasoned hake fillets on the grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Avoid flipping the fish too often to achieve nice grill marks.
5. Serve: Once cooked, remove the hake from the grill and transfer to a serving platter. Spoon the chimichurri sauce generously over the fish. Serve with lemon wedges on the side for an added zing.

Extra Tips

When grilling Chilean hake, it’s important to monitor the cooking time closely to prevent overcooking, which can result in dry fish.

If you want to enhance the flavor further, marinate the fish in a little olive oil, lemon juice, and minced garlic for about 30 minutes before grilling. Additionally, feel free to adjust the chimichurri ingredients to suit your taste; adding a pinch of smoked paprika or a splash of lime juice can give the sauce a unique twist.

Enjoy your grilling experience!

Chilean Hake Fish Cakes With Tartar Sauce

Chilean Hake Fish Cakes are a delicious and versatile dish that highlights the mild, flaky texture of the fish. This dish is perfect for family gatherings or a cozy weeknight dinner, as it can be served as an appetizer or a main course. The combination of fresh herbs and spices creates a flavorful fish cake that pairs beautifully with a tangy tartar sauce, elevating the overall taste experience.

Making these fish cakes isn’t only easy but also allows you to customize ingredients based on your preference. Whether you prefer a little kick with some chili flakes or a more traditional flavor profile, these cakes are highly adaptable. Serve them with a fresh salad or crispy fries for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 500g Chilean hake fillets, boneless and skinless
• 2 medium potatoes, peeled and cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 large egg
• 1/2 cup breadcrumbs
• Salt to taste
• Vegetable oil for frying

For Tartar Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons pickles, finely chopped
• 1 tablespoon capers, drained and chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Potatoes: Start by boiling the peeled and cubed potatoes in a pot of salted water. Cook them for about 15-20 minutes, or until they’re fork-tender. Once cooked, drain the potatoes and set them aside to cool slightly.
2. Cook the Fish: In a separate pan, bring a small amount of water to a simmer and add the Chilean hake fillets. Cook for about 8-10 minutes or until the fish is opaque and easily flakes with a fork. Remove the fish from the pan, let it cool briefly, and then flake it into smaller pieces using a fork.
3. Sauté the Aromatics: In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
4. Combine Ingredients: In a large mixing bowl, combine the flaked fish, cooked potatoes, sautéed onion and garlic, chopped parsley, cilantro, paprika, black pepper, salt, and the egg. Mix everything together until well combined. At this point, if the mixture feels too wet, gradually add breadcrumbs to achieve a workable consistency.
5. Form the Cakes: Take a handful of the mixture and shape it into patties or cakes, about 2 inches in diameter. Repeat this process until all the mixture is shaped into cakes.
6. Fry the Fish Cakes: In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. Once the oil is hot, carefully place the fish cakes in the skillet, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
7. Prepare Tartar Sauce: In a small bowl, mix together the mayonnaise, chopped pickles, capers, lemon juice, and salt and pepper to taste. Adjust seasoning as desired.
8. Serve: Plate the fish cakes and serve them warm alongside the tartar sauce for dipping. Enjoy!

Extra Tips:

To guarantee your fish cakes hold together well, make sure your mixture isn’t too wet. Adding breadcrumbs gradually allows you to find the right consistency.

Additionally, for added flavor, you can experiment with different herbs or spices, such as dill or cumin. If you want to make these cakes ahead of time, you can prepare them and refrigerate them for a few hours before frying. This will help them firm up and make them easier to handle when cooking.

One-Pan Chilean Hake With Roasted Vegetables

Chilean hake, known for its delicate flavor and firm texture, is a wonderful fish that lends itself beautifully to a variety of preparations. In this recipe, we highlight its natural taste by pairing it with a medley of roasted vegetables, all cooked together in one pan for maximum flavor and minimal cleanup. The combination of seasoned hake and vibrant vegetables creates a colorful and nutritious meal that’s perfect for family dinners or entertaining guests.

Roasting the vegetables brings out their sweetness and enhances the overall dish. With ingredients like bell peppers, zucchini, and cherry tomatoes, this recipe isn’t only delicious but also packed with vitamins and minerals. The simplicity of this one-pan dish makes it accessible for cooks of all skill levels, allowing you to enjoy a delightful meal without spending hours in the kitchen.

Ingredients (Serves 4-6):

• 4-6 pieces of Chilean hake fillets (about 6 ounces each)
• 2 cups of bell peppers, sliced (red, yellow, and green)
• 1 medium zucchini, sliced
• 1 cup of cherry tomatoes, halved
• 1 medium red onion, sliced
• 4 cloves of garlic, minced
• 3 tablespoons of olive oil
• 1 teaspoon of dried oregano
• 1 teaspoon of paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Lemon wedges for serving

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will guarantee that the vegetables roast nicely while the fish cooks through quickly, keeping it moist.
2. Prepare the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, cherry tomatoes, and red onion. Add the minced garlic, olive oil, oregano, paprika, salt, and pepper. Toss everything together until the vegetables are well-coated with the oil and seasonings.
3. Arrange on a Baking Sheet: Spread the seasoned vegetables evenly on a large baking sheet or a roasting pan. Make sure they’re in a single layer for even roasting.
4. Add the Hake Fillets: Place the Chilean hake fillets on top of the vegetables. Drizzle a little more olive oil over the fish and season with salt and pepper to taste. This will enhance the flavor of the hake as it cooks.
5. Roast in the Oven: Place the baking sheet in the preheated oven and roast for about 15-20 minutes or until the fish is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.
6. Serve: Remove the pan from the oven and let it cool for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side for an added burst of flavor.

Extra Tips:

For an extra layer of flavor, marinate the hake fillets in lemon juice and your favorite herbs for about 30 minutes before cooking.

You can also customize the vegetables based on seasonal produce or personal preferences—carrots, asparagus, or broccoli would work beautifully in this recipe.

Additionally, consider serving the dish with a side of quinoa or rice to soak up the delicious juices from the pan.

Chilean Hake Ceviche With Avocado

Chilean Hake Ceviche with Avocado is a revitalizing and vibrant dish that encapsulates the flavors of the ocean and the freshness of the ingredients. This traditional South American dish is perfect for warm days and gatherings, bringing a taste of Chilean coastal cuisine to your table. The combination of tender hake fish marinated in zesty lime juice, mixed with creamy avocado, bright cilantro, and a hint of spice, creates a delightful balance that’s bound to impress.

Ceviche isn’t only a dish but also an experience, as it relies on the marinating process to “cook” the fish in citrus juices. The addition of avocado provides a rich and buttery texture that complements the acidity of the marinade beautifully. Served chilled, this dish is perfect as an appetizer or a light main course, making it ideal for any occasion.

Ingredients (serving size of 4-6 people):

• 1 pound fresh Chilean hake fillets, skinless and boneless
• 1 cup freshly squeezed lime juice
• 1 medium red onion, thinly sliced
• 1 jalapeño pepper, finely chopped (seeds removed for less heat)
• 1 cup cherry tomatoes, quartered
• 1 cup fresh cilantro, chopped
• 2 ripe avocados, diced
• Salt to taste
• Black pepper to taste

Cooking Instructions:

1. Prepare the Fish: Start by cutting the fresh Chilean hake fillets into small bite-sized cubes, about 1/2 inch in size. This size allows for quick marination and guarantees each piece is flavorful. Place the diced fish in a large glass or ceramic bowl, avoiding metal as it can react with the acidic lime juice.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the cubed hake, making sure all pieces are submerged. The acidity of the lime juice will “cook” the fish, turning it opaque. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until the fish is fully marinated and opaque, stirring occasionally.
3. Add Vegetables: Once the fish is marinated, remove it from the refrigerator. Add the thinly sliced red onion, chopped jalapeño, and quartered cherry tomatoes to the bowl. These ingredients provide not only flavor but also color and texture to the ceviche.
4. Incorporate Cilantro and Avocado: Gently fold in the chopped cilantro and diced avocados, being careful not to mash the avocados too much. The cilantro adds a fresh herbaceous note, while the avocado brings creaminess to the dish.
5. Season the Ceviche: Taste the ceviche and season it with salt and black pepper according to your preference. The seasoning will enhance the overall flavors, so adjust to your liking.
6. Serve: Chill the ceviche for an additional 10-15 minutes before serving. Serve it in chilled bowls or glasses, garnishing with extra cilantro or lime wedges if desired.

Extra Tips: For the best flavor, use the freshest fish available, as it greatly impacts the final dish. If you prefer a milder ceviche, consider reducing the amount of jalapeño or using a different type of pepper. Additionally, you can experiment with other ingredients such as diced cucumber or mango for added sweetness and crunch. Enjoy your ceviche immediately after preparation, as it’s best served fresh!

Chilean Hake Stir-Fry With Broccoli and Bell Peppers

Chilean Hake, known for its mild flavor and firm texture, makes an excellent choice for a quick and delicious stir-fry. Combined with vibrant broccoli and bell peppers, this dish not only pleases the palate but also provides a healthy meal option packed with nutrients. The bright colors of the vegetables and the flaky fish create an appealing presentation, making it perfect for both family dinners and entertaining guests.

This Chilean Hake Stir-Fry is versatile and can easily be adapted to include other vegetables based on your preference. Serve it over rice or quinoa for a complete meal that’s both satisfying and nutritious. With just a few ingredients and simple steps, you can whip up this delightful dish in no time, bringing a taste of Chile to your kitchen.

Ingredients (Serves 4-6):

• 1.5 lbs Chilean hake fillets
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cooked rice or quinoa (for serving)

Cooking Instructions:

1. Prepare the Hake: Rinse the Chilean hake fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces and season with salt and pepper. This step guarantees the fish is clean and ready to absorb the flavors during cooking.
2. Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat. Once the oil is hot but not smoking, it’s the right temperature to start cooking the vegetables.
3. Stir-Fry the Vegetables: Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp. This step retains the vibrant colors and nutrients of the vegetables while creating a nice texture.
4. Add Garlic: Once the vegetables are cooked, add the minced garlic to the skillet and stir for another 30 seconds, until fragrant. Garlic adds a wonderful aroma and flavor to the dish.
5. Cook the Hake: Gently add the seasoned hake pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish to maintain its tenderness.
6. Finish with Sauce: Drizzle the soy sauce and lemon juice over the stir-fry, tossing everything together to guarantee even coating. Cook for an additional 1-2 minutes to allow the flavors to meld.
7. Serve: Remove the skillet from heat and serve the stir-fry over cooked rice or quinoa. This step ties the meal together, making it hearty and fulfilling.

Extra Tips:

For a bit of heat, consider adding red pepper flakes or a splash of chili sauce to the stir-fry. You can also substitute or add other vegetables like snap peas, carrots, or mushrooms to customize the dish to your liking.

If you’re short on time, pre-cut vegetables can be purchased to streamline the process. Enjoy your Chilean Hake Stir-Fry as a healthy, colorful meal that’s ready in under 30 minutes!

Stuffed Chilean Hake With Spinach and Feta

Chilean hake, known for its firm texture and mild flavor, makes an excellent base for a variety of delicious dishes. One standout recipe is the Stuffed Chilean Hake with Spinach and Feta. This dish combines the delicate fish with a savory filling of sautéed spinach and creamy feta cheese, creating a harmonious blend of flavors that’s certain to impress.

Perfect for a family gathering or a special dinner, this dish not only pleases the palate but also offers a nutritious option packed with protein and vitamins.

To prepare this dish, fresh Chilean hake fillets are gently stuffed and oven-baked to perfection. The spinach and feta filling is simple yet flavorful, enhanced with herbs and spices that complement the hake beautifully. Serve it alongside a fresh salad or roasted vegetables for a well-rounded meal that showcases the culinary versatility of Chilean hake.

Ingredients (serving size: 4-6 people):

• 4-6 Chilean hake fillets
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the fish cooks evenly and develops a nice texture as it bakes.

2. Sauté the Spinach Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent.

Then, add the minced garlic and cook for another minute until fragrant. Next, add the chopped spinach and cook until it wilts, about 2-3 minutes. Remove from heat and let it cool slightly.

3. Mix the Filling: In a mixing bowl, combine the sautéed spinach mixture with crumbled feta cheese, fresh dill, lemon juice, salt, and pepper. Stir well to create a cohesive filling. Taste and adjust seasoning as necessary.

4. Prepare the Hake Fillets: Lay the Chilean hake fillets on a clean surface, skin-side down. Use a sharp knife to make a pocket in each fillet by cutting horizontally through the thickest part, being careful not to cut all the way through.

5. Stuff the Fillets: Generously fill each pocket of the hake fillets with the spinach and feta mixture, pressing down gently to secure the filling inside.

6. Bake the Hake: Place the stuffed fillets on a greased baking sheet or in a baking dish. Lightly drizzle some olive oil over the top and season with additional salt and pepper if desired.

Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through, flaky, and the filling is heated.

7. Serve: Carefully transfer the stuffed Chilean hake to serving plates. Garnish with lemon wedges for a fresh burst of flavor.

Extra Tips: When preparing stuffed Chilean hake, feel free to customize the filling according to your taste preferences. You can add ingredients like sun-dried tomatoes, olives, or even a bit of cream cheese for added creaminess.

Make sure to choose fresh, high-quality fish for the best results, and consider using a thermometer to check that the internal temperature of the fish reaches 145°F (63°C) for perfect doneness. Enjoy your culinary creation!