Author Notes
Some years ago I tasted a Marlin stuffed jalapeno appetiser in the Yucatan. When I returned I kicked it up to an entree using instead -Swordfish, Poblanos, a lime-cilantro-mint marinade, cheese and rice. Subsequently I have created 2 versions- the "exotic basic" (less time & fewer calories) and the kicked up version which includes either a cream sauce and/or a battered Poblano (i.e Chile Relleno). Both ways are wonderful and always well received! —micki barzilay
Ingredients
- The Marinade
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2 medium
Swordfish Steaks
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4 large
Poblano Chili's
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2
limes (juiced)
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1/4 bunch
mint
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1/2 bunch
cilantro
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6 cloves
garlic (finely minced)
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2 cups
tamari soy sauce
- The Filling
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2 cups
cooked rice
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2 medium-large sized
Marinated & Grilled- 1/2 inch Cubed Swordfish
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4 sprigs
mint (finely chopped)
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4 sprigs
cilantro-finely chopped
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2 cups
grated soft white cheese (Jack, Havarti etc)
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1/2 cup
green olives (finely chopped) or capers ( loosely chopped) or both
-
1 cup
Sultana or yellow raisins (optional)
Directions
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Rinse 2 "medium-large" sized Fresh Swordfish Steaks, cut into 1/2 inch cubes, wash and cut across stem ends of Poblano Chili's - scooping out & discarding the seeds.
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Blend together the lime juice, tamari, cilantro, mint, & garlic.
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Place the cubed Swordfish & Poblano's into the marinade and refrigerate for 2 hours.
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Remove cubed Swordfish & Poblanos from marinade, grill fish for 2 minutes (should be partially cooked) then mix cooked rice, grated white cheese, diced green olives /capers, finely chopped cilantro / mint & optional sultanas/ raisins, then incorporate cooked cubed fish into mixture using a tablespoon scoop mixture, into the Poblano's. Place on lower oven shelf but using higher temperature (400-450 or broil) & "weep & grill" the peppers to a soft consistency insuring also that fish is fully cooked before serving.
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Kick it up by adding a "plating sauce" of 1 cup crema (1/2 cup sour cream & 1/2 cup thick cream). Place a circular scoop of cream sauce in center of plate, pulling edges toward outer plate w/ a toothpick or fork, then place the stuffed Poblano on top and garnish with finely chopped specks of cilantro and/or mint. Serve warm.
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