July 9, 2012 10:00 AM
Snapper in a Poblano Chile Sauce
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: EP203 , fish , food , french , Jinich , Mexican , Pati , Patricia , pepper , poblano , recipe
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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

judy reed | October 1, 2012 7:20 PM

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

Pati Jinich replied to comment from judy reed | October 2, 2012 4:53 PM

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.

Ross | October 28, 2012 9:03 AM

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 ♥

Elva | October 29, 2012 7:55 PM

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

Don Welch | December 13, 2012 9:49 PM

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 Jinich replied to comment from Don Welch | December 19, 2012 5:09 PM