Ricks Poblano Baked Fish Fillets Recipes

QUICK AND EASY BAKED FISH FILLET

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

RICK'S POBLANO BAKED FISH FILLETS

Steps:

• Preheat oven to 400 degrees. Lightly coat a 9-by-13-inch baking pan with oil; set aside. Bring a large saucepan of heavily salted water to a boil. Add sliced potatoes, and blanch until nearly tender. Meanwhile, place 1 tablespoon oil in a medium bowl. Drain potatoes thoroughly, and add to bowl with oil; mix to coat. Spread potatoes in the prepared baking pan.
• Arrange fish fillets over potatoes without allowing fillets to touch each other. Spoon salsa over the fillets and potatoes. Bake until fish is just done, 10 to 15 minutes. Sprinkle with cilantro, and serve immediately.

SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE

Steps:

• 1. 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. 2. Scrape the skillet contents into the blender. Add the cilantro, serrano chile, broth, cream, and 1/2 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. 3. 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. Serve the fish at once with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RICK'S ROASTED POBLANO-TOMATO SALSA

Steps:

• Preheat the broiler. Place tomatoes and poblanos on a rimmed baking sheet. Set the baking sheet as close to the broiler as your oven allows, and broil tomatoes and poblanos until darkly roasted and splotchy black on one side, about 6 minutes. Using tongs, turn, and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are. If so, remove them as soon as they are done.
• Reduce oven temperature to 425 degrees. Separate the onion into rings. On a second rimmed baking sheet, mix together onion and garlic. Roast in the oven, stirring every few minutes, until onions are richly browned and garlic is soft and browned in spots, about 15 minutes. Cool to room temperature.
• Cut out the cores from the tomatoes. Peel, discarding skins and reserving any juices; set aside. Remove the skins and seeds from the poblanos and discard. Chop into 1/4-inch pieces and place in a large bowl.
• In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until finely chopped, scraping down the sides. Transfer to the bowl with poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, and add them to the poblano mixture. Stir in canned tomato puree and enough water to give the salsa a saucy consistency. Stir in cilantro and thyme. Season with salt. The salsa may be kept in a covered container in the refrigerator for up to 5 days.

RICK'S SEARED FISH IN ESCABECHE

Steps:

• In a large, well-seasoned cast-iron or nonstick skillet, heat 1/2 cup oil over medium-high heat. Pat fish dry. Working in batches if necessary, cook in a single uncrowded layer until brown, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes under firm pressure, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan.
• Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, thyme, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Taste; season with salt (about 3/4 teaspoon), and stir in jalapeno strips.
• To serve warm, lay fillets over simmering escabeche, cover, and gently heat for 2 to 3 minutes. Place one fillet on each of six plates, and spoon some of the escabeche over each one. Garnish with sprigs of thyme. To serve cool, arrange fish on a deep serving platter, and spoon escabeche over. As it cools to room temperature, the fish and vegetables will absorb much of the liquid.