A great menu that takes you away form the typical “Mexican fare”. Yum, yum!
Yield: 6 Portions
Poblano chiles, roasted, peeled 2
Garlic cloves, peeled 2
Red onion, peeled, quartered 1
Vegetable oil 2 Tbsp
Tomato, peeled, seeded, diced 2 3/4 cup
Dried oregano 1/2 tsp
Tomato puree 1 cup
Sugar 1 tsp
Vinegar 1 tsp
Salt 1/2 tsp
Ground black pepper 1/4 tsp
Red snapper, fillet 2 lb
Limes, juiced 2
Salt as neded
Ground black pepper as needed
Dry white wine 1/2 cup
Stock or water as needed
Capers, drained 2 Tbsp
Jalapeno chile, fine julienne (optional) 1
Black olives, sliced (optional) 1/3 cup
1. To prepare the sauce, remove the seeds and sterns from the peppers. Puree the
garlic, onions, and peppers in a food processor.
2. Heat the oil in saute pan over medium. Add the puree and saute until aromatic.
Add the tomato concasse, oregano, tomato puree, sugar, vinegar, salt, and pepper;
simmer for 20 to 25 minutes. Adjust seasoning with salt and pepper and keep warm
3. To prepare the fish, sprinkle the lime juice over the fish and season with salt and
4. Place the fish fillets in a sautoir (straight-sided saute pan) and add enough of the
wine and stock or water to come1/2 of the way up the fish. Cut a circle out of
parchment paper that will fit like a lid on top of the fish. Bring the liquid to a bare
simmer. Cook, covered with the parchment, until the fish is firm and cooked
through. Remove and keep warm.
5. Reduce the cooking liquid by half and add the prepared sauce. Adjust the seasoning
with salt and pepper. Add the capers, along with the jalapenos and black olives (if
using), and heat through.
6. Serve the fish with a small pool of sauce.
Olive oil 1 1/2 Tbsp
Onion, minced 1/2
Garlic cloves, minced 1 1/2
Medium-grain rice 1 cup
Peas 1/2 cup
Paprika 1/2 tsp
Saffron 1 pinch
Salt to taste
Cround black pepper to taste
Chicken stock 1 1/2 cup plus more if needed
1. Heat the olive oil in a saucepot over medium heat; add the onions and cook until
they are translucent but without color. Add the garlic and cook until aromatic.
2. Add the rice, peas, paprika, saffron, salt, and pepper. Stir well to coat in the oil.
3. Add the stock and bring to a boil, stirring well to blend. Cover and place in a 3500P
oven for 10minutes. Stir and continue to cook until tender, adding additional stock
4. Remove from the oven, fluff the rice, and allow to rest for 15minutes before serving.
STUFFED POBLANO PEPPERS
Poblano peppers 6 ea.
Water 1 cup
Salt 1 tsp.
Cround black pepper 1/2 tsp.
Zucchini, cut into 1,4-inch dice 6 cups
Corn oil 2 Tbsp.
Onion, small dice l 1/3 cups
Garlic, chopped 1 ea.
Tomatoes, chopped 2 cups
Corn kernels 2 cups
Jalapeno chile, seeded, small dice 1 ea.
Evaporated milk % cup
White cheddar cheese, grated 2 cups
1. Preheat a broiler to high. Place the whole poblano peppers on a baking sheet and
broil until the skin is lightly charred. Immediately place the peppers in a mixing
bowl and cover with plastic wrap to steam the skin loose. Reduce the oven
temperature to 350.
2. When the peppers are cool enough to handle peel off the skin and discard. Cut a slit
down the length of the pepper. Reserve.
3. Bring the water, salt, and pepper to a boil in a small saucepot. Add the zucchini and
simmer until slightly tender but still with some snap. Drain and set aside.
4. Heat the oil in a saute pan over medium-high heat. Add the onions and saute until
tender. Add the garlic and saute until aromatic. Stir in the tomatoes and cook until
the liquid is almost evaporated.
5. Stir in the corn and jalapeno chiles and cook for 5 minutes.
6. Add the milk and zucchini and bring to a boil. Reduce the heat to low and stir in the
cheese. Season with salt and pepper to taste.
7. Divide the zucchini mixture evenly between the peppers, and fill the cavity of each
8. Line a baking sheet with parchment paper, place the peppers on a baking sheet, and
roast in the oven until heated through.
9. Serve peppers on a heated platter.