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1
Preheat Broiler.
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2
Poblano Sauce: Prepare Poblano chilies by roasting under broiler until they are fully blistered.
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3
Remove chilies from broiler and turn off oven.
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4
Put chilies in a brown paper bag to steam for 10 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.
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5
In a saucepan combine oil, Poblano peppers, onions, cilantro leaves, garlic and seasoning. saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. For a smoother sauce, you can strain sauce as well.
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6
Tilapia: Melt in a butter large heavy skillet. Add garlic and saute for about 30 seconds. Season tilapia filets with salt and pepper and add to pan. Cook over moderately high heat until browned, 3 minutes per side.
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7
Remove tilapia filets from the pan leaving the garlic butter and arrange tilapia in a baking dish just large enough to hold them in a single layer. Add mushrooms to skillet. Cover and saute for about 15 minutes.
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8
When mushrooms are close to done, preheat oven to 350 degrees.
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9
Pour mushrooms over tilapia. Pour sauce over tilapia and mushrooms. Sprinkle cheese over the top.
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10
Bake for about 10 minutes or until sauce is bubbling and tilapia is cooked through.
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11
Serve with rice and refried beans on the side and flour tortillas for dipping.
