Halibut with Roasted Peppers and Cream
This recipe is based on a recipe from Rick Bayless, and Deann Broen Bayless,
Authentic Mexican Regional Cooking from the Heart of Mexico,
Morrow, 1987. It's a wonderful combination of the hot peppers, smooth cream, and firm
flesh of the halibut. Be sure to only use the freshest fish and to cook it only until
it flakes. Never overcook fish.
Sprinkle fish with lime, cover, and refrigerate for 1 hour. Heat 1 T. oil in a saucepan,
add onion, and cook until brown. Add garlic and chili, and cook 2 minutes.
Stir in cream, and simmer for a few moments.
Dredge the fish with flour. Heat butter and remaining oil in a large skillet.
Fry fish for about 2 minutes per side (or until flesh just flakes--don't
overcook). It's better to slightly undercook the fish, turn off the
skillet, cover, and let sit for a few minutes while preparing sauce,
rather than overcooking the fish. Serve fish, napped in sauce. This dish goes
well with pita, other soft breads, and the Potato, Corn, and Cherry Tomato
Salad with Basil Dressing.
- 1.5 pound halibut filets
- freshly squeezed lime juice
- 2 T. olive oil
- 1 small onion, sliced
- 2 cloves garlic, peeled and minced
- 1-2 large pablano chiles, roasted, peeled, seeded, and sliced
- 1 1/4 cups heavy cream
- 1/3 cup flour
- 1 T. butter