"Caribbean -Yucatan" Lime Cilantro Mint Swordfish Stuffed Poblanos

By • July 15, 2010 • 1 Comments

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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

Serves 4

The Marinade

  • 2 medium Swordfish Steaks
  • 4 large Poblano Chili's
  • 2 limes (juiced)
  • 1/4 bunch mint
  • 1/2 bunch cilantro
  • 6 cloves garlic (finely minced)
  • 2 cups tamari soy sauce

The Filling

  • 2 cups cooked rice
  • 2 Medium-Large Sized Marinated & Grilled- 1/2 inch Cubed Swordfish
  • 4 sprigs mint (finely chopped)
  • 4 sprigs cilantro-finely chopped
  • 2 cups grated soft white cheese (Jack, Havarti etc)
  • 1/2 cup green olives (finely chopped) or capers ( loosely chopped) or both
  • 1 cup Sultana or yellow raisins (optional)
  1. 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.
  2. Blend together the lime juice, tamari, cilantro, mint, & garlic.
  3. Place the cubed Swordfish & Poblano's into the marinade and refrigerate for 2 hours.
  4. 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.
  5. 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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Tags: exotic, lunch, Summer

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over 4 years ago micki barzilay

Summer time delight