Pan Seared Wild Pacific Halibut w/ Poblano Cream Sauce
4 4-ounce wild halibut fillets (or other thick meaty white fish), approximately 1 pound
2 tablespoons olive oil
Sea salt and black pepper
1 to 2 tablespoons butter
1 small Poblano pepper, seeded and finely diced
1 green spring onion, thinly sliced
1 ounce "brick style" cream cheese, softened
1/2 cup cream or milk
1/4 teaspoon sea salt
1 rounded tablespoon sour cream
1 teaspoon lime juice (or lemon juice)
1 small diced tomato, optional
Heat olive oil in a 10-inch nonstick skillet over medium-high heat. Season halibut fillets with salt and pepper, to taste. Cook approximately 3 minutes per side until lightly browned. Transfer to a plate and cover with foil to keep warm.
While halibut is cooking, add butter to an 8-inch nonstick skillet over medium heat. Saute Poblano peppers and onion until tender, about 8 to 10 minutes. Reduce heat to low and add the cream cheese to skillet, stirring with a spoon or rubber spatula until it begins to melt. Add cream or milk, 1/4 cup at a time, whisking and blending into the cream cheese mixture. Season with salt and cook over low-medium heat just until sauce begins to bubble, stirring frequently. Stir in sour cream and lime juice; taste for seasoning. Serve halibut topped with Poblano Cream Sauce; top with diced tomatoes, if desired.
This sauce looks wonderful ... perfect for a gorgeous piece of halibut! (I can imagine other applications, as well.) And what a lovely presentation on your beautiful "olive branch" plate. :-)
At one point today our temp was 69, so I think we were almost equal with you. The wind was so strong this afternoon that it just about knocked me over and it's even stronger now ... howling away! It's still 52 degrees at 10:30 p.m. in the middle of February in Mich. I'm beginning to wonder what summer will bring this year!
Wow, what a drastic change in your weather! From the 20s you wrote about in the last couple of days to near 70 today! And your 52 degrees at night -- my temp is 43 now, almost 10 degrees colder than yours! How bizarre is this weather recently? We have had unbelievable rainfall and I believe more is expected next week. I just hope our mosquito population doesn't explode this spring/summer with almost no real hard freeze for any length of time and all the rain we've gotten. Especially with the Zika virus out there now.
Looks amazing! Do you think this crust could be made a day ahead and refrigerated? Thank you for all you do for us!
I'm not sure if you meant to ask if the "sauce" could be made ahead of time OR if possibly your comment was referring to my "Cheese Head Pizza Crust" recipe? Let me know if it's the Poblano Sauce you are referring to. If so, it probably can be made ahead of time and then heated on low.
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