"Caribbean -Yucatan" Lime Cilantro Mint Swordfish Stuffed Poblanos Recipe

Name: "Caribbean -Yucatan" Lime Cilantro Mint Swordfish Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Marinade; 2 medium Swordfish Steaks; 4 large Poblano Chili's; 2 limes (juiced); 1/4 bunch mint; 1/2 bunch cilantro; 6 cloves garlic (finely minced); 2 cups tamari soy sauce; The Filling; 2 cups cooked rice; 2 medium-large sized Marinated & Grilled- 1/2 inch Cubed Swordfish; 4 sprigs mint (finely chopped); 4 sprigs cilantro-finely chopped; 2 cups grated soft white cheese (Jack, Havarti etc); 1/2 cup green olives (finely chopped) or capers ( loosely chopped) or both; 1 cup Sultana or yellow raisins (optional)

Servings: persons

The Marinade
2 medium Swordfish Steaks
4 large Poblano Chili's
2 limes (juiced)
1/4 bunch mint
1/2 bunch cilantro
6 cloves garlic (finely minced)
2 cups tamari soy sauce
The Filling
2 cups cooked rice
2 medium-large sized Marinated & Grilled- 1/2 inch Cubed Swordfish
4 sprigs mint (finely chopped)
4 sprigs cilantro-finely chopped
2 cups grated soft white cheese (Jack, Havarti etc)
1/2 cup green olives (finely chopped) or capers ( loosely chopped) or both
1 cup Sultana or yellow raisins (optional)

1
["Rinse 2 ""medium-large"" sized Fresh Swordfish Steaks, cut into 1/2 inch cubes, wash and cut across stem ends of Poblano Chili's - scooping out & discarding the seeds.", "Blend together the lime juice, tamari, cilantro, mint, & garlic.", "Place the cubed Swordfish & Poblano's into the marinade and refrigerate for 2 hours.", "Remove cubed Swordfish & Poblanos from marinade, grill fish for 2 minutes (should be partially cooked) then mix cooked rice, grated white cheese, diced green olives /capers, finely chopped cilantro / mint & optional sultanas/ raisins, then incorporate cooked cubed fish into mixture using a tablespoon scoop mixture, into the Poblano's. Place on lower oven shelf but using higher temperature (400-450 or broil) & ""weep & grill"" the peppers to a soft consistency insuring also that fish is fully cooked before serving.", "Kick it up by adding a ""plating sauce"" of 1 cup crema (1/2 cup sour cream & 1/2 cup thick cream). Place a circular scoop of cream sauce in center of plate, pulling edges toward outer plate w/ a toothpick or fork, then place the stuffed Poblano on top and garnish with finely chopped specks of cilantro and/or mint. Serve warm."]

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: The Marinade, 2 medium Swordfish Steaks, 4 large Poblano Chili's, 2 limes (juiced), and more.

Yes, "Caribbean -Yucatan" Lime Cilantro Mint Swordfish Stuffed Poblanos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Caribbean -Yucatan" Lime Cilantro Mint Swordfish Stuffed Poblanos

How did you like this recipe?

Frequently Asked Questions