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Swordfish: Swordfish with Poblano Sauce

Source of Recipe

Chef Du Jour (Food tv network show)- Zarela Martinez


List of Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves -- crushed
4 swordfish steaks -- about 7 ounces each
Salt and freshly ground
Poblano Chili Sauce -- recipe follows

***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
1/2 cup heavy cream
Salt -- to taste


Recipe

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: Heat the fat in a medium-size 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