| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 479 | 22.3g | 8.7g | 42.5g |
| sugars | fibre | protein | salt |
| 6.2g | 11.2g | 33.7g | 1.02g |
Why I Love Mexican Fish Stuffed Poblano Peppers
As an ardent lover of culinary adventures, stepping outside my comfort zone of recipes steeped in generations-old Irish tradition fills me with excitement. Today, I want to share a special recipe that I’ve absolutely fallen in love with – a unique, tantalising twist to a classic Mexican dish, the Fish Stuffed Poblano Peppers.
A Fusion of Flavors
Featuring a flavorful combination of creamy Monterey Jack cheese, fresh white fish, and zesty lime, this Fish Stuffed Poblano Peppers dish truly constitutes an irresistible fusion. For those like myself, who deeply appreciate the rich complexity of Mexican cuisines, it’s a delight to the palate.
The inclusion of sweet corn kernels, chopped cilantro, and hearty black beans adds depth and texture to every mouthful, and the salsa on the side gives it an extra kick. This recipe may not be rooted in the family kitchen back in Boston, but it’s rapidly becoming a favorite at home with Laura and our baby boy.
Inspiration for the Dish
The inspiration for this dish was sparked by the flavorful creations of Mexican chef Pati Jinich, known for her wonderful fusion of ingredients and bold flavors. Her approach invites both novices and accomplished home cooks to explore and celebrate Mexican cuisine in all its glory, an invitation which I gladly accepted in creating these Fish Stuffed Poblano Peppers.
Tantalizing your palate with a symphony of flavors and textures – sweet, spicy, creamy, and crisp – these stuffed poblano peppers transport you straight to a bustling Mexican mercado. Despite the array of ingredients, it’s surprising how harmoniously they all blend together, producing an authentic and heartwarming dish.
This Fish Stuffed Poblano Peppers recipe has proven to be a delightful addition to my cookbook and a beloved dish on the dinner table. I hope you enjoy it just as much as my family and I do.
What You’ll Need
- 6 Poblano Peppers
- 1.5 lb White Fish (like cod or halibut)
- 1 cup of Monterey Jack cheese, shredded
- 2 Tomatoes, chopped
- 1 White Onion, chopped
- 2 Garlic Cloves, minced
- 2 cups of Corn Kernels
- 1 can Black Beans, drained
- 1 cup of Cilantro, chopped
- 1 Lime, juiced
- 2 tablespoons of Olive Oil
- Salt to taste
- Pepper to taste
- 1 cup of Sour Cream for serving
- 1/2 cup of Salsa for serving
Method
Step One
Preheat your oven to 400°F (200°C). Arrange the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, until the skins are charred and blistered. Remove them from the oven and let them cool. Lower the oven temperature to 375°F (190°C) for the fish.
Step Two
While the peppers are roasting, prepare the fish. Season the fish with salt and pepper to taste. Heat one tablespoon of olive oil in a pan over medium heat. Add the fish to the pan and cook for about 4-5 minutes on each side, until it’s flaky and cooked through. Remove the fish from the pan and let it cool.
Step Three
In the same pan, add another tablespoon of olive oil and the chopped onion. Sauté for about 5 minutes, until they become translucent. Add the minced garlic, chopped tomatoes, corn kernels, and drained black beans. Sauté everything together for another 5 minutes.
Step Four
Break up the cooked fish into small pieces and add it to the vegetable mixture in the pan. Stir in the shredded Monterey Jack cheese, the chopped cilantro, and the juice of the lime. Mix everything together and cook for another 2-3 minutes.
Step Five
Peel the skins off the cooled poblano peppers and make a slit down one side of each pepper, removing the seeds. Stuff the peppers with the fish and vegetable mixture.
Step Six
Place the stuffed peppers on a baking sheet and bake in the oven for about 15 minutes, until the cheese is melted and everything is heated through.
Step Seven
Serve the stuffed poblano peppers with a dollop of sour cream and a splash of salsa on top. Enjoy your Fish Stuffed Poblano Peppers!
