Side Pannel
Swordfish with Poblano Sauce
Swordfish with Poblano Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Mexican
Ingredients List
- 2 tb Olive oil
- 2 tb Unsalted butter
- 3 Garlic cloves; crushed
- 4 Swordfish steaks; about 7
- -ounces each
- Salt and freshly ground
- Poblano chili sauce; recipe
- -follows
Directions
In a large skillet or saute pan, heat half of the butter and oil over high
heat until hot and sizzling. Add half the garlic and saute, stirring
constantly, until it softens, 1 to 2 minutes. Add 2 of the swordfish steaks
and cook for 2 minutes on each side. Remove from pan. Repeat with remaining
ingredients. Serve immediately with the Poblano Sauce.
Yield: 4 servings
Poblano chile sauce: 2 tablespoons lard, butter or vegetable oil 1 medium
onion, chopped 2 garlic cloves, minced 8 Poblano chiles (about 1 pound),
roasted, peeled, seeded, and coarsely chopped 1 tablespoon epazote or 3
sprigs fresh cilantro 1 cup chicken stock 1/2 cup heavy cream Salt, to
taste
Heat the fat in a medium-size saucepan over high heat until very hot but
not quite smoking. Add the onion and garlic and cook, stirring
occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring,
another 3 minutes, or until the onion starts to color. Add the Poblanos and
epazote or cilantro and stir to combine. Cook, stirring occasionally, for
another 5 minutes.
Place the mixture in a blender or food processor fitted with the steel
blade, add the chicken stock, and process until smooth, about 1 minute.
Return the mixture to the saucepan and bring to a simmer over low heat. Add
the cream. Taste for seasoning, add salt if desired, and simmer for 3
minutes.
Can be stored, tightly covered, in the refrigerator for 2 to 3 days.
Yield: 3 cups
heat until hot and sizzling. Add half the garlic and saute, stirring
constantly, until it softens, 1 to 2 minutes. Add 2 of the swordfish steaks
and cook for 2 minutes on each side. Remove from pan. Repeat with remaining
ingredients. Serve immediately with the Poblano Sauce.
Yield: 4 servings
Poblano chile sauce: 2 tablespoons lard, butter or vegetable oil 1 medium
onion, chopped 2 garlic cloves, minced 8 Poblano chiles (about 1 pound),
roasted, peeled, seeded, and coarsely chopped 1 tablespoon epazote or 3
sprigs fresh cilantro 1 cup chicken stock 1/2 cup heavy cream Salt, to
taste
Heat the fat in a medium-size saucepan over high heat until very hot but
not quite smoking. Add the onion and garlic and cook, stirring
occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring,
another 3 minutes, or until the onion starts to color. Add the Poblanos and
epazote or cilantro and stir to combine. Cook, stirring occasionally, for
another 5 minutes.
Place the mixture in a blender or food processor fitted with the steel
blade, add the chicken stock, and process until smooth, about 1 minute.
Return the mixture to the saucepan and bring to a simmer over low heat. Add
the cream. Taste for seasoning, add salt if desired, and simmer for 3
minutes.
Can be stored, tightly covered, in the refrigerator for 2 to 3 days.
Yield: 3 cups
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