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1
FOR SAUCE:
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2
Char chiles over direct flame or in broiler until blackened on all sides.
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3
Enclose in paper bag 10 minutes.
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4
Peel, seed, devein, and chop chiles.
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5
Heat oil in large saucepan over medium heat.
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6
Add chiles, onion, thyme, and bay leaf.
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7
Saute until onion begins to soften, about 5 minutes.
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8
Add cream; boil.
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9
Reduce heat to medium-low; simmer 5 minutes.
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10
Cool slightly.
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11
Transfer to blender; puree until smooth.
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12
Season with salt and pepper.
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13
(Can be made 1 day ahead. Cover; chill.)
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14
FOR FISH:
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15
Spray large rimmed baking sheet with nonstick spray.
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16
Chop enough shrimp to measure 1 cup (cover and chill remaining whole shrimp).
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17
Melt 4 tablespoons butter in heavy medium skillet over medium heat.
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18
Add garlic and thyme; saute 1 minute.
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19
Add chopped shrimp and squid; saute until shrimp is opaque, about 3 minutes.
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20
Stir in green onions and cilantro.
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21
Season stuffing with salt and pepper.
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22
Cool.
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23
Cut each fillet horizontally from 1 long side to within 3/4 inch of opposite side.
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24
Open flat.
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25
Press 1/4 cup stuffing on 1 half of each; close, pressing firmly.
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26
Transfer to sheet.
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27
Melt 4 tablespoons butter in small saucepan.
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28
Brush fillets with melted butter.
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29
Sprinkle with salt and pepper.
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30
(Can be made 6 hours ahead. Cover and chill.)
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31
Preheat oven to 400 degrees.
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32
Bake fish uncovered until just opaque in center, about 12 minutes.
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33
Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium heat.
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34
Add whole shrimp and saute until just opaque in center, about 2 minutes.
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35
Rewarm poblano sauce.
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36
Serve fish with sauce.
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37
Garnish with sauteed whole shrimp.
