Snapper In A Poblano Chile Sauce Food

SNAPPER IN A POBLANO CHILE SAUCE

Steps:

• Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container, drizzle with the lime juice, garlic, salt and black pepper. Let it marinate anywhere from 15 minutes up to two hours in the refrigerator.
• Slice the poblanos in half, removing the stem, seeds and veins. Roughly chop and place in the blender along with the milk, purée 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 to 3 minutes. Add the chile purée, Mexican cream and nutmeg and cook on low heat until it thickens, about 10 to 12 minutes. Season with salt to taste.
• Preheat the oven to 375 degrees Fahrenheit. Butter the bottom of baking dish and place the marinated fish there, without extra marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
• Bake just until the fish is cooked and flakes with a fork, 15 to 20 minutes, depending on the thickness of the filets.

SNAPPER IN A POBLANO CHILE SAUCE

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.

WHOLE SNAPPER WITH PEARL ONIONS AND CHILES

Steps:

• Preheat the oven to 400 degrees F.
• Cook the onions in some butter until cooked through and skins slide off easily.
• Grill the poblanos over a flame until toasted. Place in a bowl and cover to let the poblanos steam.
• Wash the fish and make cuts in the body. Press pieces of garlic into the cuts. Coat the fish thoroughly with olive oil.
• Stuff the fish with the sliced lemon and the basil stems. Add the fish stock to a large ovenproof pan. Add the fish and sprinkle with salt. Roast for about 30 minutes.
• Meanwhile, make a slit in the chiles, remove the seeds, and stuff the chiles with the onions and a dab of butter.
• Remove the fish, strain the fish broth into a saucepan and add the stuffed peppers, butter and lemon juice. Serve the fish with the peppers alongside and drizzled with the sauce.

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE

Steps:

• Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.
• In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.
• In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.
• Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.

POBLANO CHILE ENCHILADAS A LA GRINGA

Steps:

• Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
• Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
• Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
• Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
• Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)

Steps:

• Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
• Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
• Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
• Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
• Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

POBLANO CHILE SAUCE

Steps:

• Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
• Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.

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.

RED SNAPPER (HUACHINANGO) IN VERACRUZ SAUCE

Steps:

• Season the fish with lime juice, salt and pepper and set aside.
• Sauce:.
• Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
• Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
• Simmer for 10 minutes.
• Place fish in baking dish and pour the sauce over the fish.
• Bake at 375 for 15 to 20 minutes.