Mexican · intermediate
Mexican Seared Halibut In Creamy Poblano Sauce
Tender seared halibut fillets served over a smooth sauce made from fire-roasted poblano peppers, garlic, and cream.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Roast poblano peppers over an open flame or under a broiler until skin is blistered and blackened on all sides.
- 02
Transfer roasted poblanos to a sealed bowl for 10 minutes to steam, then peel off charred skin, remove seeds, and chop.
- 03
Heat 1 tablespoon vegetable oil in a skillet and sauté onion and garlic for 4 minutes until translucent.
- 04
Blend chopped poblanos, onion, garlic, chicken stock, and Mexican crema until completely smooth.
- 05
Season halibut fillets with salt and pepper, heat remaining oil in a non-stick skillet over medium-high heat, and sear fish for 4 minutes per side.
- 06
Warm the poblano cream sauce over low heat, ladle onto serving plates, place seared halibut on top, and garnish with cilantro.
A LITTLE KITCHEN KNOW-HOW
Poblano Charring and Sweating
Charring burns off the outer skin while steaming loosens it, allowing easy peeling while infusing the chile flesh with smoky sweetness.
Notes from the kitchen
- Keep the poblano cream sauce over very low heat after adding crema to prevent curdling.
- Pat fish fillets completely dry before searing to guarantee a crisp skin and clean golden sear.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
