Recipe - Swordfish With Poblano Sauce

2 tablespoon Olive oil
2 tablespoon Unsalted butter
3 Garlic cloves; crushed
4 Swordfish steaks; about 7
ounces each
Salt and freshly ground
Poblano chili sauce; recipe
follows

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 One half cup heavy cream Salt, to
taste

Heat the fat in a mediumsize 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 recipeludigest Volume 01 Number 262 by Peg Baldassari
Baldassari@compuserve.com on Nov 16, 1997