Made This Recipe? Add Your Photo
I found this in Sunset magazine and wanted to keep it around it was delicious. Recipe calls for poblano chilies but they weren't avail in the store so Jalapenos did the trick. I also tried it with Mahi Mahi fish and it turned out excellent. Recipe can be halved.
- 1 tablespoon butter
- 2 tablespoons flour
- 3⁄4 cup tomatillo, coarsely chopped (green tomatoes)
- 1⁄2 cup onion, coarsely chopped
- 2 poblano peppers, coarsely chopped (or sub in jalapeno for less heat)
- 1⁄4 cup fresh cilantro, packed coarsely chopped, plus 2 TBSP leaves for garnish
- 1⁄2 cup reduced-sodium chicken broth
- 3⁄4 cup sour cream, divided (I used Light Sour Cream)
- kosher salt
- 1 tablespoon lime juice
- 1 3⁄4 lbs halibut (about 1 inch thick) or 1 3⁄4 lbs salmon fillets (about 1 inch thick) or 1 3⁄4 lbs mahi mahi (about 1 inch thick)
- Preheat oven to 375. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
- Scrape flour paste into a blender. Add tomatillos, onion, chilies, chopped cilantro, chicken broth, and 1/2 cup sour cream. Puree in blender. Pour green sauce back into frying pan; add salt and lime juice to taste and bring to a boil.
- Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8 by 12 in baking dish.
- Pour evenly over fish.
- Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.
- Serve up fish and spoon sauce over portions. Top off with small spoonfuls of remaining sour cream, and sprinkle with cilantro leaves.