FILETE DE CULICHI (TILAPIA W MUSHROOMS IN POBLANO CREAM SAUCE)

Steps:

• 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. sauté 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 sauté 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 sauté 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.