Fish Stuffed Poblano Chiles in Tomato Sauce

Prep: 20 mins

Cook: 45 mins

Difficulty: Intermediate

Serves: 6

kcal	fat	saturates	carbs
468	25g	6g	38g

sugars	fibre	protein	salt
10g	6g	32g	1.75g

Why I Love Mexican Fish Stuffed Poblano Chiles in Tomato Sauce

From the hearty flavors of the Rocky Mountains to the spicy palette of Mexican cuisine, Fish Stuffed Poblano Chiles in Tomato Sauce represents a vibrant combination of culinary worlds. This international fusion of flavors is a testament to the beauty of food – it is, after all, a universal language that can bring cultures together.

Adventure in Tastes

Being a Colorado native, I have a soft spot for dishes which resonate with an outdoors-loving spirit, and this recipe does just that. With robust Poblano peppers enveloping delicate white fish, every bite is akin to a mountaintop view of a sunset – refreshing, exciting, and bursting with natural grandeur. I’ve always loved how well game meats pair with earthy recipes, but substituting with fish makes this dish a lighter, yet just as hearty, option.

And talk about hearty, that isn’t without due credit to Gordon, who loves his foods with a bang of bold, audacious flavors. We often find recreating such robust dishes an intimate way of cooking together. This dish certainly reflects a portion of our shared love for notable, daring cuisine.

A Touch of Mexican Flavor

The magic of this dish comes from its signature Mexican influences. From the Poblano peppers, unmistakably Mexican, to the aromatic blend of chili, cumin, and oregano, this recipe sings with a melody, reminiscent of Chef Rick Bayless‘ gourmet creations. While I cannot credit any particular inspiration for composing this recipe, the tonality of Bayless’s work has always resonated with my culinary orientation.

If you’ve tried and loved chiles rellenos a traditional cheese-stuffed Poblano pepper dish, you will find this recipe an exciting and innovative spin on it. And if you’re curious about pairing, this dish works wonderfully with robust red wines, like a Cabernet Sauvignon or Zinfandel, which can beautifully round out the spicy boldness of the dish.

In the end, Fish Stuffed Poblano Chiles in Tomato Sauce is an exercise in balance – between cultures, flavors, and memories. It’s an emblem of my love for experimental cooking and a reminder of the many beautiful flavors yet to be explored.

What You’ll Need

6 large Poblano peppers
2 pounds white fish fillets, chopped into bite-sized pieces
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup Monterey Jack cheese, shredded
For the tomato sauce:
1 (28 ounce) can diced tomatoes
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper to taste
Optional Topping:
1/2 cup sour cream
1/4 cup fresh cilantro, chopped

ALLERGENS: Fish, olive oil, garlic, Monterey Jack cheese, sour cream

Method

Step One

Preheat your oven to 375 degrees Fahrenheit. Place the Poblano peppers on a baking sheet and roast them for about 30-35 minutes until the skins are blackened and blistered. Remove from the oven and put the peppers into a bowl. Cover it with plastic wrap to steam for about 15 minutes. Once they’ve cooled, peel off the skins, make a slit down the side of each pepper, and remove the seeds.

Step Two

Heat the olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, red bell pepper, and green bell pepper. Saute until the vegetables are softened. Now, add the chopped fish fillets to the pan. Season this with chili powder, ground cumin, dried oregano, and salt and pepper to taste. Cook this until the fish is cooked through and easy to flake apart. Stir in the Monterey Jack cheese.

Step Three

Once the stuffing is ready, open up each pepper and fill them with the fish mixture. Place them back onto the roasting pan.

Step Four

For the tomato sauce, in a bowl, combine the diced tomatoes, chili powder, ground cumin, dried oregano, and salt and pepper to taste. Pour this sauce over the stuffed poblanos.

Step Five

Place the pan back into the oven for about 10-15 minutes until everything is heated through and the flavors have melded together.

Step Six

Once the peppers are done, optionally top them with a dollop of sour cream and a sprinkle of freshly chopped cilantro. Serve warm.

Fish Stuffed Poblano Chiles in Tomato Sauce