Swordfish with Poblano Sauce

Pez Espada con Salsa de Chile Poblano

Preparation info
  • 4

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Though any fish will work with this recipe, I suggest swordfish because its flavor goes well with the poblano sauce. It is very important that the fish not overcook. The poblano sauce is also a natural for pasta.


  • 4 swordfish steaks (about 7 ounces each)
  • Salt and freshly ground white pepper to taste
  • 2


Season the swordfish steaks with salt and pepper and set aside.

Heat half of the oil and butter in a large skillet or sauté pan over high heat until hot and sizzling. Add half the garlic and cook, stirring constantly, until it softens, 1 to 2 minutes. Add two of the swordfish steaks and cook for 2 minutes on each side. Remove from the pan. Repeat with the remaining ingredients.