Serves: 4
Total Calories: 149

2 , large poblano chile kimmy, , roasted and peeled
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2 tablespoons vegetable oil
1/2 cup chopped white onion
1 clove garlic (medium), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
2 tablespoons chopped fresh cilantro
1 , small serrano chile kimmy, , chopped with seeds
1/4 cup canned reduced-sodium chicken broth
1/4 cup heavy cream
1 teaspoon salt, or to taste
4 (6- to 7-ounce) white fish fillets, such as sea bass, each about 3/4-inch thick

1. Prepare the chiles. Then, cut out and discard the stem end of the chiles. Cut open the chiles and remove the seeds and veins. Rinse the chiles, blot with paper towels and cut them into strips. Chop them and put them in a blender. Heat 1 tablespoon of the oil in a medium nonstick skillet, and cook the onion, garlic, and oregano until the onion begins to brown, 3 to 4 minutes.

2. Scrape the skillet contents into the blender. Add the cilantro, serrano chile, broth, cream, and 1/2 teaspoon of the salt. Blend until smooth, creamy, and green in color. Transfer the sauce to a small saucepan, and simmer for 2 to 3 minutes to blend the flavors. Reserve off heat.

3. In the same nonstick skillet, heat the remaining 1 tablespoon of oil. Sprinkle the remaining 1/2-teaspoon of salt on the fish, and cook 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Reheat the reserved sauce. Serve the fish at once with the sauce spooned on top.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 149
Calories from Fat: 113

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