Pescado Con Rajas y Crema (Halibut with Roasted Poblano Cream) Recipe

How to make it

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• Roast the peppers (in broiler or on gas range.) Either way, turn them as the skin chars. They’re done when they’re almost completely blackened and their flesh is tender.
• When the chiles are cool enough to handle, remove their charred skins with a paper towel. They should wipe off easily.
• Remove the stems, ribs and seeds, and cut your naked chiles into thin strips. (Don’t worry if a few stray bits of charred skin remain.)
• About 10-15 minutes before you’re ready to serve, warm about a tablespoon of canola oil in a skillet over medium-high heat for about a minute. Add the onions and saute until golden brown, about 5 minutes.
• Add the garlic and chiles and saute for about 2 more minutes. Then add the cream.
• Simmer until the sauce coats the back of a spoon rather thickly and the sharpness of the chile flavor mellows, 5-8 minutes. Season with salt.
• Squeeze the lime over the fish and sprinkle with salt. Put the flour on a plate and dredge each fillet in the flour, shaking off the excess before transferring to another plate.
• In another skillet, warm about 1 tablespoon of canola oil and 1 tablespoon of unsalted butter over medium-high heat for minute. Add the fish fillets and cook until golden brown, about 1 1/2 minutes on each side.
• Gently remove the browned fillets from the skillet and place them in the skillet containing the sauce. Cover and cook over medium heat until the fish is just cooked through, about 3 minutes more.
• Serve immediately, spooning the sauce over each fillet and garnishing with chopped scallion tops.
• Note: because the sauce is rich, I kept the side dishes simple: boiled baby yukon gold potatoes and raw organic spinach.