INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: 15.3mg
Sodium: 74mg
Potassium: 10.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g