SHRIMP-AND SQUID-STUFFED MAHI-MAHI WITH POBLANO SAUCE

SHRIMP-AND SQUID-STUFFED MAHI-MAHI WITH POBLANO SAUCE image

Yield 8 servings

Number Of Ingredients 17

Ingredients

SAUCE:
3 large poblano chiles
2 tablespoons corn oil
1 cup chopped onion
1 teaspoon dried thyme
1 small bay leaf
1 cup whipping cream
FISH
Nonstick vegetable oil spray
1 pound uncooked shrimp, peeled, deveined
10 tablespoons (1 1/4 sticks) butter
6 large garlic cloves, minced
1/2 teaspoon dried thyme
1/2 cup chopped uncooked cleaned squid (about 4 ounces)
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
8 7- to 8-ounce mahi-mahi fillets (each about 3/4 inch thick)

Steps:

FOR SAUCE: Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, devein, and chop chiles. Heat oil in large saucepan over medium heat. Add chiles, onion, thyme, and bay leaf. Saute until onion begins to soften, about 5 minutes. Add cream; boil. Reduce heat to medium-low; simmer 5 minutes. Cool slightly. Transfer to blender; puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) FOR FISH: Spray large rimmed baking sheet with nonstick spray. Chop enough shrimp to measure 1 cup (cover and chill remaining whole shrimp). Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add garlic and thyme; saute 1 minute. Add chopped shrimp and squid; saute until shrimp is opaque, about 3 minutes. Stir in green onions and cilantro. Season stuffing with salt and pepper. Cool. Cut each fillet horizontally from 1 long side to within 3/4 inch of opposite side. Open flat. Press 1/4 cup stuffing on 1 half of each; close, pressing firmly. Transfer to sheet. Melt 4 tablespoons butter in small saucepan. Brush fillets with melted butter. Sprinkle with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Preheat oven to 400 degrees. Bake fish uncovered until just opaque in center, about 12 minutes. Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium heat. Add whole shrimp and saute until just opaque in center, about 2 minutes. Rewarm poblano sauce. Serve fish with sauce. Garnish with sauteed whole shrimp.