First off, apologies for the crappy photo quality. I made this in the evening, with no natural light and no blogging aspirations, but it turned out to be so delicious, I just had to share!
Now that that's out of the way, let me tell you of my love for poblano peppers. As a European, I must say poblanos have been one of the most eye-opening culinary experiences I've had since I moved to the US. They have a particular smokey flavor that I just cannot get enough of! Especially when they are roasted on an open flame.
Now, I don't know about you, but they are not readily available in my regular supermarket, so when I found fresh poblanos at the farm produce stand at work last week, I took advantage and stocked up.
This is what I came up with that very same evening.
INGREDIENTS (for 2 people, or 1 with leftovers)
- 1 pack of frozen mahi-mahi bits, thawed (very affordable - I found mine at Trader Joe's for less than 4 dollars)
- 1 large shallot, diced very finely (you can use onions, but I had shallots on hand)
- 3 cloves of garlic, diced very finely
- a handful of cilantro, chopped
- 1 poblano pepper, charred on an open flame, peeled and chopped in large chunks (make sure to remove all pits and membranes, as this is where most of the heat is)
- 1 cup chicken broth
- 1/2 cup light cream (any liquid cream, sour cream or even greek yoghurt will work too)
- a splash of olive oil
- salt pepper to taste
- in a medium pan, heat a little bit of olive oil and gently fry the shallot and garlic over medium heat for a few minutes until transparent (do not brown)
- then add the poblano chunks and chicken broth, and simmer for a few minutes on high heat, until the pepper is almost cooked through
- add the cream and cilantro and simmer for another 2-3 minutes, until the cream thickens a little and the poblano is soft and completely cooked through
- using an immersion blender, puree until smooth
Note: if the mixture is still too liquid for your taste, transfer back into the pan and cook over medium heat until thickened to satisfaction
- serve grilled mahi-mahi bits over a whole wheat tortilla and a bed of lettuce and tomatoes, doused in the poblano cream sauce