Filete De Culichi (Tilapia W Mushrooms In Poblano Cream Sauce) - cooking recipe

Ingredients

Poblano Sauce
1 tablespoon olive oil
2 poblano peppers
1/2 small onion, diced
1/4 cup fresh cilantro leaves
2 teaspoons minced garlic
1/2 teaspoon cumin
1/2 teaspoon salt
3 cups chicken stock
3 tablespoons heavy cream
Tilapia
3 tablespoons butter
2 garlic cloves, finely minced
salt and pepper
4 (5 -6 ounce) tilapia fillets
1 lb fresh mushrooms, sliced
Topping
1/2 lb grated monterey jack cheese (about 2 cups)

Preparation

Preheat Broiler.
Poblano Sauce: Prepare Poblano chilies by roasting under broiler until they are fully blistered.
Remove chilies from broiler and turn off oven.
Put chilies in a brown paper bag to steam for 10 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.
In a saucepan combine oil, Poblano peppers, onions, cilantro leaves, garlic and seasoning. saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. For a smoother sauce, you can strain sauce as well.
Tilapia: Melt in a butter large heavy skillet. Add garlic and saute for about 30 seconds. Season tilapia filets with salt and pepper and add to pan. Cook over moderately high heat until browned, 3 minutes per side.
Remove tilapia filets from the pan leaving the garlic butter and arrange tilapia in a baking dish just large enough to hold them in a single layer. Add mushrooms to skillet. Cover and saute for about 15 minutes.
When mushrooms are close to done, preheat oven to 350 degrees.
Pour mushrooms over tilapia. Pour sauce over tilapia and mushrooms. Sprinkle cheese over the top.
Bake for about 10 minutes or until sauce is bubbling and tilapia is cooked through.
Serve with rice and refried beans on the side and flour tortillas for dipping.