Pescado Poblano Recipe

Cooking Instructions

1. 1

   Prepare the Poblano Sauce

   Roast the poblano peppers over an open flame until charred. Place them in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skin, remove seeds, and chop the peppers.

2. 2

   Cook the Sauce

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add the roasted poblano, cumin, salt, and black pepper. Cook for 5 minutes and then blend until smooth.

3. 3

   Pan-Fry the Tilapia

   In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season tilapia fillets with salt and pepper. Cook each side for about 3-4 minutes or until golden brown and cooked through.

4. 4

   Combine Ingredients

   Add the roasted corn and sun-dried tomatoes to the poblano sauce, stirring to combine. Let it simmer for a few minutes.

5. 5

   Serve

   Plate the tilapia, top with the poblano sauce mixture, and serve alongside Mexican rice. Garnish with lime wedges and chopped cilantro.