Sautéed Fish Fillets with Poblano Chile Sauce
Pescado con Salsa de Chile PoblanoThis wonderful creamy poblano chile sauce from La Cava Restaurant in Mexico City works well with any firm white fish fillets.
Ingrediënten
Makes 4 servings
- 2 large poblano chiles roasted and peeled
- 2 tablespoons vegetable oil
- ½ cup chopped white onion
- 1 medium garlic clove chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 2 tablespoons chopped fresh cilantro
- 1 small serrano chile chopped with seeds
- ¼ cup canned reduced-sodium chicken broth
- ¼ cup heavy cream
- 1 teaspoon salt or to taste
- 4 6- to 7-ounce white fish fillets, such as sea bass, each about 3⁄4-inch thick
Instructies
- Prepare the chiles.
- Then, cut out and discard the stem end of the chiles.
- Cut open the chiles and remove the seeds and veins.
- Rinse the chiles, blot with paper towels and cut them into strips.
- Chop them and put them in a blender.
- Heat 1 tablespoon of the oil in a medium nonstick skillet, and cook the onion, garlic, and oregano until the onion begins to brown, 3 to 4 minutes.
- Scrape the skillet contents into the blender.
- Add the cilantro, serrano chile, broth, cream, and ½ teaspoon of the salt.
- Blend until smooth, creamy, and green in color.
- Transfer the sauce to a small saucepan, and simmer for 2 to 3 minutes to blend the flavors.
- Reserve off heat.
- In the same nonstick skillet, heat the remaining 1 tablespoon of oil.
- Sprinkle the remaining 1⁄2-teaspoon of salt on the fish, and cook 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.
- Reheat the reserved sauce.
Notes / Tips / Wine Advice:
Serve the fish at once with the sauce spooned on top.
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