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Pati's Mexican Table : TV Recipes

Pati Jinich

Pescado con salsa de chile poblano

6-6 oz mild-flavored fish filets, like red snapper, sea bass, grouper, tilapia or mahi-mahi
2 garlic cloves, finely chopped
Juice of 1 lime (2-3 tablespoons)
1/2 teaspoon kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 cup Mexican cream, or Latin style, crème 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 shredded cheese (Monterey Jack, Muenster, Mozzarella)

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. 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.


I cant wait to try this fish. I am not a fish eater, but this looks ssssoooooo wonderful. Thanks for bbc

Hola Judy, Thank you! Let me know how it turns out for you.

Thanks for a great show.
We love poblano chilies, but we have to grow poblanos ourselves from seed to transplant in our garden. Poblano chilies are not to be found in any of our eastern Ontario, Canada stores. When is the normal annual period of availability of these peppers or are they available all year in the USA like sweet bell peppers?
Please ask your sponsor AMHPAC to introduce and sell these peppers to grocery stores in our area. You have a big Canadian PBS audience via cable and satellite.
My wife does not like fish, but she will enthusiastically use the sauce from this recipe over chicken.

Hi Ross,

I live in Ottawa and Poblano peppers are a weekly item on my list. I buy them at farmboy and they always have a good quantity in stock. I also grow them (as well as Tomatillo) simply because I love having them handy. Loblaws will sometimes carry it and Food basics also.

Hope this helps :)

Dear Pati, this is the best recipe ever! Thank you for sharing your lovely recipes with us. My husband is a happy man with me cooking so many of your recipes :) Much love and support from Texas ♥

Pati…I just discovered you! And you were making this wonderful dish. Guess what I’m going to do this weekend??!?

Don Welch
Albuquerque, NM

Hi Don, It sounds like someone is going to be treated to a nice homemade dinner! Thank you so much for writing me!! I’m glad you found the show.

Pati, I made this delicious recipe with mahi instead, it was absolutely deliciosooooo! I love your show and it’s pretty nice going to your website to get your recipes. Thank you!

Hmm, Yared, I bet this was wonderful with Mahi Mahi! Thank you so much for watching the show — it’s great to hear from you!!

Pati I just started watching you and your wonderful show, I am up up in years and benn married 53 years cook all from scratch, Dad was born in Italy, was taught very well.. I just wanted to tell you, that you explain all the things you cook so well and I just love watching you. Your boys are so handsome, and their Mother is the cutest. A big hug from me to you. I will keep watching and enjoying your wonderful and fun show. Janetta

Janetta, thank you so much for your very kind email. So glad you found me and to hear that you enjoy watching the show.

is the nutmeg necessary?

is sour cream ok?

The poblano sauce was outstanding! However, the fish was watery. Am I supposed to saute it first? Thanks!

Hola Maria, I’m sorry to hear your fish turned out watery! You just want to bake the fish at 375 for about 15-20 min., until it is flakey. Did you pat the fish dry before cooking?

Pati one possible reason Marie’s fish was watery, it could have been processed with tripolyphosphate to retain water. Until I found out about avoiding seafood with it, I would sometimes encounter the same problem. Thank you for the great recipes from the show.
Best regards, Bobby

Hola Bobby, Great info! Thank you!!

Pati hice este guiso y no me quedo mal, creo que a la salsa le falto sabor. Quizas los chiles poblanos no tenian ese picosito que los caracteriza. Creo que en el invierno las frutas y verduras no saben igual. Tu que piensas?

Gracias por esta receta, es una forma muy diferente de comer el pescado.

Con cariño


Querida Laura, exacto! Puede ser que los chiles hallan estado muy atemperdos lo cual suele ocurrir a veces estando de este lado. Puedes probar con más chiles o preguntar en la tienda si no tienen algunos que no hallan estado refrigerados mucho tiempo…

Hi Pati. Love your show, but this sauce was very, very bland. Chiles should have been roasted first and poblanos probably not the best choice. A more varied assortment would have yielded more depth and flavor. Tried to rescue it but, it is, in the end, just a white sauce. After tasting the sauce I didn’t go any further with the recipe. Sorry, this didn’t satisfy my taste buds but I love everything else you do!

Hi Sharon!! This is truly a traditional Poblano chile sauce! So sorry it didn’t please your tastebuds. If I can insist: give it another go: sometimes Poblano chiles come quite mild or they have been refrigerated too long at the store, loosing their punch.

Thanks so much for your reply. You’re absolutely right, the chiles had no punch. That is often the case in the winter when they are deprived of sun and cannot develop their full flavor intensity. I will indeed give it another try, but I will use an assortment of chiles rather than relying on the single note of one. Actually, anaheims are my favorites and have more of what I recognize as true green chile flavor. I’m sure the sauce will be delicious made with chiles that have ripened in the sun.

Thanks Pati for your inspiration! Delicious dish and beautiful too. My husband loves his white fish so he really enjoyed this gratin. He said “the recipes needs to stay in the dinner repertoire.” It satisfied the whole family including my 2 yr old DD. The sauce was mild but flavorful and tangy but surprising worked really well with snapper. I melted the baby ementaller on top with some Panko bread crumbs and it got all bubbly and melty on top with the beautiful bright green sauce surrounding. Served with steamed rice and veggies…Perfect weeknight meal. I lived briefly in France with a family who cooked amazing meals and gratins and I know if they had poblanos in France they would have made this and loved it. Thanks from Texas!

Your welcome from DC!!! Thanks for your message, your dinner sounds delicious.

Pati I made this last night and it was great. I want to serve this for company and wanted to know if the sauce can be made in advance?

Hi Jane, Thank you so much for trying this recipe! Yes, you can make the poblano sauce a day or two in advance and store in a sealed container in the refrigerator. Re-heat slowly over low heat in a saucepan, stirring often so it doesn’t scorch.

Do think you could make a show in Laredo, Texas? I will be hsppy to provide you with date if you are interested.
Please let me know. I loved your show and recipes.

Mace Martinez

Gracias, Mace! I have don’t have anything scheduled in Laredo at this time.

Gracias, Que rico. Mi esposo le encanta.

Tried this tonight…..was delicious!!! Served it with rice seasoned with your salsa verde rather than the usual tomato seasonings. It too was muy bueno. Had made a triple batch of the salsa verde to keep on hand in the freezer and decided to try it in the rice….turned out to be a good idea!

This was absolutely delicious! !! Made with cilantro lime rice. So yummy!

I don’t eat fish however I was thinking of cooking this with chicken breasts. Has anyone tried that yet and what did you think about it. Thanks!

Go for it, Amanda! Let us know what you think!!

I made it tonight with chicken and it was delicious! I also pre made the sauce the day before and let it sit over night and then it was so easy to put together for dinner. Thanks and I’ll be making this again!


First, let me say, that after many MANY years of watching cooking shows I am thrilled that there is FINALLY someone genuine making and educating America(ns) about REAL Mexican food. Thanks to your Mexican table, now my table is sporting a bit more of my father’s native Mexican flavors. Second, I have tried many of your recipes and have never been disappointed. I especially liked your carnitas (although it was not the carnitas I know from Quiroga, they were super tasty and a big hit with my family, and in the end, that’s my #1 goal. And your Mexican Mac and cheese has made me a star at family gatherings. It’s the most requested dish for me to make now a days. Finaly, this Snapper in Poblano Chile sauce is my new favorite recipe. The only change I made on both this, and the Mexican Mac and Cheese recipes, is that I roasted, peeled and seeded the poblanos before blending with the milk. And your idea of using Mexican crema in the Bechamel sauce is GENIUS!!! In fact I’ve started doing that in the Bechamel for the Mexican Mac and cheese. Bien hecho Pati!!!

So happy you like the recipes, Emilia! Thank you for watching the show & for your message!!

Wow! We made the fish, then used it to make a new left over dish – because we had left over white rice, left over ham and leftover black bean chili – mixed that together, heated it up and added the Poblano Chili sauce on top – Yummy!

Last night we had it under our Chili Rellanos.

We did roast the Poblanos first, but that’s just how we do it around here :)
Thanks for the great show – off to make the Marbled Pound cake!

Great to hear!

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