Filete De Culichi Tilapia W Mushrooms In Poblano Cream Sauce

This is a my take on a special dish that our favorite mexican restaurant in our town - 3 margaritas - makes for my husband and me. It is not on the menu, but since we love fish they made this for us once and now we get it often, as do our friends. We expect this to be on the menu someday soon. It is tender tilapia sautéed with garlic butter, topped with mushrooms and smothered in a special poblano cream sauce and it is yummy! You could replace the tilapia with anything - another kind of fish, chicken, whatever... And it would still be great! Serve with rice and beans on the side and fresh flour tortillas for dipping!

Steps

Preheat broiler.

Poblano sauce: prepare poblano chilies by roasting under broiler until they are fully blistered.

Remove chilies from broiler and turn off oven.

Put chilies in a brown paper bag to steam for 10 minutes.

Allow to cool , then peel and remove seeds and stems.

Cut peppers and put into medium sized bowl.

In a saucepan combine oil , poblano peppers , onions , cilantro leaves , garlic and seasoning.

Saut over high heat , stirring occasionally , 2 minutes.

Stir in stock , bring to a boil , and boil vigorously , 18 minutes.

Reduce heat to medium , stir in heavy cream , and simmer 2 minutes.

Transfer sauce to blender or food processor and puree until smooth.

For a smoother sauce , you can strain sauce as well.

Tilapia: melt in a butter large heavy skillet.

Add garlic and saut for about 30 seconds.

Season tilapia filets with salt and pepper and add to pan.

Cook over moderately high heat until browned , 3 minutes per side.

Remove tilapia filets from the pan leavin.

Ingredients

olive oil, poblano peppers, onion, fresh cilantro leaves, garlic, cumin, salt, chicken stock, heavy cream, butter, garlic cloves, salt and pepper, tilapia fillets, fresh mushrooms, monterey jack cheese