| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Mexican, Seafood | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 3 | Garlic cloves; crushed | |
| 4 | Swordfish steaks; about 7 ounces each | |
| Salt and freshly ground | ||
| Poblano chili sauce; recipe follows |
INSTRUCTIONS
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: 2 tablespoons lard, 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 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 Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari <Baldassari@compuserve.com> on Nov 16, 1997
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