Name: Swordfish with Poblano Sauce (Pez Espada con Salsa de Chile Poblano)
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 swordfish steaks (about 7 ounces each); Salt and freshly ground white pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 garlic cloves, peeled and crushed; Salsa de Chile Poblano

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

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.

Ingredients

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

Method

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.