Snapper in a Poblano Chile Sauce

Snapper in a Poblano Chile Sauce

Pescado con Salsa de Chile Poblano
6 servings
Course: Main Course
Cuisine: Mexican
Keyword: cheese, fish, grouper, lime, mahi mahi, mexican crema, nutmeg, pati's mexican table, poblanos, red snapper, sea bass, Tilapia
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Snapper in a Poblano Chile Sauce recipe from Pati's Mexican Table Season 2, Episode 3 “A French Twist on Mexico”

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.

2 comments on “Snapper in a Poblano Chile Sauce

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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