Shrimp-And Squid-Stuffed Mahi-Mahi With Poblano Sauce - poblano chiles

Method

• 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.