I don't know if I've ever seen fresh Anaheim chilis in NYC, though the internet seems to think they should be readily available. I bought some that I thought looked like Anaheims from the Dominican market but they rang up as Italian peppers, which are pretty bland -- but I've read so are the Anaheims. I think I've seen other similar ones which could be cubanelles.
So I'm making this dish, though with fish rather than chicken:
Would it be bad to roast the "possibly" Italian peppers in lieu of the Anaheims? Better to get cubanelles? I've seen poblanos suggested as a replacement and I can easily get those, but they always seem 10x spicier to me than the internet suggests they should be, and I'm a pepper hound, despite the lack of knowledge represented so far in this thread. I have dried mullatos, new mexicos (red), pullas, guajillos.
Any suggestions for how to best approach the recipe given this selection? Of course I'm modifying everything appropriate for fish rather than chicken, marination and cooking time and method, etc.
It seems some blistered fresh peppers would be ideal rather than dried, yes? Thanks!