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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container and drizzle with the lime juice, garlic, S & P. Let the fish marinate 15 minutes up to 2 hours in the fridge. | 2. Slice the poblanos in half, removing the stem, seeds, and veins. Roughly chop and place in blender along with the milk and blend until smooth. | 3. In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes. Season with S & P. | 4. Preheat the oven to 375 degree F. Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top. | 5. Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	6			6368.4444	473.8232	374.2142	330.9414
garlic clove	2		chopped	-	-	-	-
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
mexican crema creme	1	cup		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
poblano chile	2			-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	1	tablespoon		-	-	-	-
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
monterey jack cheese	1	cup	shreded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.