We are back in the States now, so it’s Happy Memorial Day to you all! I know this is an American holiday but how about adding a little spice to your backyard BBQ. Throw a few fresh Poblano chiles on the grill and lightly char. Place in a plastic bag for 10 to 15 minutes and let sweat. Remove from bag and carefully remove the skins on chile. Slice into strips and serve with steak, hamburgers or whatever you are having! They are also great sliced and mixed into a creamy white sauce and served as a side dish. We love cooking on an open fire at the beach as we do every Wednesday during classes. A cozy fire, a beautiful sunset, a few strawberry margaritas and this delicious meal on the grill… Here’s our recipe for grilled fish that incorporates those tasty chiles and is perfect for any BBQ! Have a great weekend everyone….Lynne
Pescado Asado con Papas y Poblano / Grilled Fish with Potatoes & Poblano Chile Strips
Fresh catch of the day, grilled over a welcoming fire on the beach. Relax, have a cervesa, and enjoy the meal.
• 6 oz. ( per person ) whole fish of preference; halibut, sierra, or snapper
• 1/3 C. tequila
• ¾ C. fresh squeezed lime juice
• ½ C. orange or grapefruit juice
• 3 garlic cloves, chopped
• 1 t. salt and pepper
• ¼ C. olive oil
• ¼ C. mayonnaise
Prepare Fish and marinade:
Wash and dry the fish fillet, leaving skin intact. Place in baking dish. In a glass bowl combine the rest of ingredients. Use wire whisk to blend thoroughly. Pour marinade over the fish, cover and refrigerate for several hours.
Grill fish:
Cook on grill, placing fish on foil will help preserve moisture. Watch fish carefully and turn as soon as fish is cooked half way through. Remove from heat as soon as it is cooked through on both sides. DO NOT OVERCOOK.
Prepare Potatoes:
Prepare one potato per person. Scrub potatoes in water. Par-boil whole potato until fork will pierce the skin, about 15 min. This step will cut down time on the BBQ. Wrap potato in tin foil. Place in the smoldering coals for about 1/2 hour or until soft. Top with rajas de chile poblano.
Prepare Rajas de Chile Pobano:
Char, stem, skin and seed pobanos. Cut chiles into long strips (rajas) 1 inch wide. Heat 2 cups heavy cream in a saucepan, add chiles and heat through. Season to taste with salt and pepper. Spoon sauce into the baked potatoes.
