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.