Swordfish with Poblano Sauce
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves – crushed
4 swordfish steaks – about 7 ounces each
Salt and freshly ground
Poblano Chili Sauce – recipe follows
POBLANO CHILE SAUCE
2 tablespoons butter or vegetable oil
1 medium onion – chopped
2 garlic cloves – minced
8 Poblano chiles – (about 1 pound), roasted, peeled, seeded, and coarsely chopped
1 tablespoon epazote or 3 sprigs fresh cilantro
1 cup chicken stock
1/2 cup heavy cream
Salt – to taste
In a large skillet or saute pan, heat half of the butter and oil over high heat until hot and sizzling. Add half the garlic and saute, stirring constantly, until it softens, 1 to 2 minutes. Add 2 of the swordfish steaks and cook for 2 minutes on each side. Remove from pan. Repeat with remaining ingredients. Serve immediately with the Poblano Sauce.
Yield: 4 servings
Poblano Chile Sauce:
Heat the fat in a medium-size saucepan over high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring, another 3 minutes, or until the onion starts to color.
Add the Poblanos and epazote or cilantro and stir to combine. Cook, stirring occasionally, for another 5 minutes.
Place the mixture in a blender or food processor fitted with the steel blade, add the chicken stock, and process until smooth, about 1 minute.
Return the mixture to the saucepan and bring to a simmer over low heat. Add the cream. Taste for seasoning, add salt if desired, and simmer for 3 minutes. Can be stored, tightly covered, in the refrigerator for 2 to 3 days.
Yield: 3 cups