Snapper in a Poblano Chile Sauce
Pescado con Salsa de Chile Poblano
Recipe Yield
6 servings
Cooking time
40 minutes
Rate this recipe
Ingredients
- 6 6-ounce red snapper filets or another mild-flavored fish like sea bass, grouper, tilapia or mahi-mahi
- 2 garlic cloves finely chopped
- Juice of 1 lime about 2-3 tablespoons
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 cup Mexican cream or Latin style cream, 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, or Mozzarella)
To Prepare
- 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.
Comments
9comments inSnapper in a Poblano Chile Sauce
Flora Lee
Nov 02
Gracias, Pati!
I made this recipe twice! Once with Mahi Mahi because I could not get snapper. The poblano sauce is so delicious. I have even used this sauce for chicken enchiladas…a very nice twist on enchiladas suizas.
¡Muchisimas gracias! -Flora
Pati Jinich
Nov 03
Gracias a ti Flora, great idea using this sauce for enchiladas, yumm!
Marisa
Jun 16
¡Que rico! If I have extra poblano sauce, does it freeze well for later use?
Pati Jinich
Jun 18
I guess it does Marisa, but I rather not freeze it; it keeps very well in the fridge for a week up to 10 days 😉
Marisa
Jun 18
Thank you so much for replying Patti! Thanks for the advice as well. Can not wait for your new season of shows!
Martha Munguia
Feb 27
Wow! Just when I thought you couldn’t outdo yourself, you did! Can’t wait to make it this dish you are outstanding! Thank you.
Pati Jinich
Mar 04
Thanks to you Martha! Let me know how it goes 😉
Irene
Mar 17
Pati thank for your receipes. I have a question, when your making carnitas, I know we are to use pork. Now my question is if I want qeritos , I thank I misspelled that . The pig skin, what kind of pork do I need to buy. I am going to try to make carnitas instead of going to the Mexican stroke to buy that or the barbacoba. We’ll see want happens lol love you and I miss you shows I leave in Adrian michigan and I having seen that they are showing your shows
Pati
Mar 20
Hola Irene…Yes cueritos are delicous! I will try to blog about it soon.