FISH IN POBLANO CREAM

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I was running out of ideas on how to prepare fish for Lent so I asked my friends in the WhatsApp group what fish recipes they recommended and they sent me this easy recipe for fish in poblano chili cream. It is very quick to prepare, I made some variations to keep it as a healthy and low-fat fish recipe but I also give you the options to make the delicious poblano chili cream with pure Mexican cream and cream cheese.

The first thing that jumped out when I started preparing this recipe was that the fish was left to marinate in lemon juice which caused me a bit of a problem because I didn’t see how the poblano cream would go well with a lemon fish. How great was my surprise to see what delicious flavor it gave to the fish and how it went perfectly with the poblano pepper.

Pescado en crema de pimiento

INGREDIENTS FOR FISH RECIPE (4 People)

  • Juice of 2 lemons
  • 3 poblano peppers
  • 1 tablespoon butter or cooking spray
  • 1/4 of onion chopped
  • 2 cloves of garlic
  • 1/2 cup of Greek yogurt or Mexican table cream (If you want the healthy version, use the yogurt and add the 2 tablespoons of cream)
  • 2 tablespoons cream cheese (optional) if you want low fat omit it
  • 1/2 cup of milk, it can be almonds
  • Salt
  • 4 fish fillets
  • 1/4 cup of Chihuahua or Mozarella cheese

HOW TO MAKE POBLANO CHILE SAUCE FOR FISH

Toast the poblano pepper, remove the skin and seeds and cut into pieces, it does not have to be small
In the pan, place a little butter or cooking oil and fry the onion with 1 clove of garlic, add the chili
Place what you have in the pan in the blender, add salt to taste and half the cheese, milk, Greek yogurt and cream or you can make it only with the portions of milk, cream and cream cheese if you are not looking for something low in fat
Blend everything until pulverized. Poblano sauce is ready!

Pescado en crema de pimiento

HOW TO MARINE THE FISH

  • Place the fish in a container, bathe on both sides with the juice of half a lemon, add salt and let it rest for a few minutes in which you prepare the poblano cream.

HOW TO PREPARE FISH IN POBLANO SAUCE STEP BY STEP

  1. Bathe the fish on both sides with the lemon juice and sprinkle a little salt. Let marinate while you make the pepper cream.
  2. Toast the poblano pepper, remove the skin and seeds and cut into pieces, it does not have to be small
  3. In the pan, place a little butter or cooking oil and fry the onion with the garlic, add the chili
  4. Place what you have in the pan in the blender, add salt to taste and half the cheese, the milk, the Greek yogurt and 2 tablespoons of cream (you can use only the milk and instead of the cream yogurt and add about 2 tablespoons of cheese cream, Greek yogurt is a good substitute for cream when looking for a low-fat version)
  5. Blend everything until pulverized
  6. Place a little butter or cooking spray on the pan and once hot add the garlic, let it cook a little and put the fish on top
  7. The fish takes about 2 to 3 minutes on each side to cook.
  8. Once the fish is cooked, bathe with the poblano cream and put the remaining cheese on top of it, put it over low heat, cover and let it finish cooking for about 2 minutes.
  9. It serves
Pescado en salsa

WHAT CAN I ACCOMPANY THE FISH WITH

arroz integral

Integral rice

Brown rice has a delicious flavor, contains an extra fiber and goes perfectly with this fish

See recipe here

Pasta fácil con tomate

Pasta with Homemade Tomato Sauce

This tomato sauce is a true delight, easy to prepare and is the ideal way to add more vegetables to your food.

See recipe here

LOOKING FOR MORE RECIPES WITH FISH?

fish fillet with vegetables

21 RECIPES WITH FISH

Here I share some of my most delicious recipes using fish fillet. All prepared with inexpensive and natural ingredients.

See recipes here

Pescado en crema de pimiento

Fish in poblano cream

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Cuisine: Mexican

Ingredients

  • 2 lemons
  • 3 poblano peppers
  • 1 tbsp of butter
  • 1/4 onion chopped
  • 2 garlic cloves
  • 1/2 cup of greek yogurt
  • 2 tbsp of cream cheese optional
  • 1/2 cup of milk
  • Salt
  • 4 fish fillets
  • 1/4 cup of Chihuahua o Mozarella cheese

Instructions

  • Bathe the fish on both sides with the lemon juice and sprinkle a little salt. Let marinate while you make the pepper cream.
  • Toast the poblano pepper, remove the skin and seeds and cut into pieces, it does not have to be small
  • In the pan, place a little butter or cooking oil and fry the onion with the garlic, add the chili
  • Place what you have in the pan in the blender, add salt to taste and half the cheese, the milk, the Greek yogurt and 2 tablespoons of cream (you can use only the milk and instead of the cream yogurt and add about 2 tablespoons of cheese cream, Greek yogurt is a good substitute for cream when looking for a low-fat version)
  • Blend everything until pulverized
  • Place a little butter or cooking spray on the pan and once hot add the garlic, let it cook a little and put the fish on top
  • The fish takes about 2 to 3 minutes on each side to cook.
  • Once the fish is cooked, bathe with the poblano cream and put the remaining cheese on top of it, put it over low heat, cover and let it finish cooking for about 2 minutes.

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