Fish W Strawberry Poblano Relish Recipes

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SNAPPER IN A POBLANO CHILE SAUCE



Snapper in a Poblano Chile Sauce image

Make and share this Snapper in a Poblano Chile Sauce recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

6 fish fillets (red snapper, sea bass, grouper, tilapia or mahi mahi - 6 oz. each)
2 garlic cloves, finely chopped
1 lime, juiced (2-3 tbsp.)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 cup Mexican crema (creme fraiche or heavy cream)
1 cup milk
2 poblano chiles
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 teaspoon nutmeg, grated
1 cup monterey jack cheese, shreded (or cheese or your choice)

Steps:

  • Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container and drizzle with the lime juice, garlic, S & P. Let the fish marinate 15 minutes up to 2 hours in the fridge.
  • Slice the poblanos in half, removing the stem, seeds, and veins. Roughly chop and place in blender along with the milk and blend until smooth.
  • In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes. Season with S & P.
  • Preheat the oven to 375 degree F. Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
  • Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets.

Nutrition Facts : Calories 336.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 131.6, Sodium 457.1, Carbohydrate 6.1, Fiber 0.7, Sugar 1.1, Protein 47.7

POBLANO-CILANTRO RELISH



Poblano-Cilantro Relish image

Categories     Side     Quick & Easy     Backyard BBQ     Chile Pepper     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 1 cup

Number Of Ingredients 7

3 large garlic cloves, unpeeled
3 poblano chiles
1 cup cilantro
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon lime juice, plus more for seasoning
1 tablespoon vegetable oil

Steps:

  • Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
  • Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
  • Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.

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