Filete De Culichi Tilapia W Mushrooms in Poblano Cream Sauce
Indulge in the rich and vibrant flavors of Filete de Culichi Tilapia with Mushrooms in Poblano Cream Sauce, a sophisticated yet approachable dish bursting with Mexican flair. Perfectly seasoned tilapia fillets are seared to golden perfection before being smothered in a creamy poblano pepper sauce, blended with roasted poblanos, heavy cream, garlic, and chicken broth for a smoky, velvety finish. Tender sautéed mushrooms add an earthy depth, while a lime zest marinade imparts bright citrus notes, balancing the bold flavors. Baked to tender perfection and optionally garnished with fresh cilantro, this dish is a show-stopping centerpiece worthy of weeknight meals or special occasions alike. Pair it with fluffy rice, sautéed vegetables, or warm tortillas for an unforgettable dining experience. Keywords: Tilapia in poblano cream sauce, culichi sauce recipe, Mexican seafood dish, tilapia with mushrooms, easy baked fish recipes.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 medium Poblano peppers
- 1 cup White mushrooms
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 medium White onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Lime
- 2 tablespoons Fresh cilantro (for garnish, optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Prepare the poblano cream: Roast the poblano peppers over an open flame or under a broiler until they are blistered on all sides. Place the peppers in a sealed plastic or paper bag for 5 minutes to steam, then peel off the charred skin, remove seeds, and chop into smaller pieces.
3. In a blender, combine the roasted poblano peppers, heavy cream, chicken broth, onion, and garlic. Blend until smooth. Set aside.
4. Season the tilapia fillets with salt, pepper, and a squeeze of lime juice. Let the fillets rest while you prepare the mushrooms.
5. Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Sauté the sliced mushrooms until tender and golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside.
6. In the same skillet, add the remaining tablespoon of olive oil. Sear the tilapia fillets for 2-3 minutes per side until lightly golden but not fully cooked through. Transfer the fillets to an oven-safe dish.
7. Pour the poblano cream sauce over the tilapia fillets and top with the sautéed mushrooms.
8. Bake the dish in the preheated oven for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Remove from the oven and garnish with chopped fresh cilantro if desired.
10. Serve hot with your favorite sides, such as rice, sautéed vegetables, or warm tortillas. Enjoy!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.6 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
