Comments on: Snapper in a Poblano Chile Sauce

By: Beatrice

Beatrice — Wed, 15 May 2013 16:14:32 +0000

Hi Ross,

I live in Ottawa and Poblano peppers are a weekly item on my list. I buy them at farmboy and they always have a good quantity in stock. I also grow them (as well as Tomatillo) simply because I love having them handy. Loblaws will sometimes carry it and Food basics also.

Hope this helps

By: Pati

Pati — Mon, 13 May 2013 16:22:06 +0000

Gracias, Mace! I have don’t have anything scheduled in Laredo at this time.

By: Macedonio Martinez Jr

Macedonio Martinez Jr — Sat, 11 May 2013 23:15:08 +0000

Do think you could make a show in Laredo, Texas? I will be hsppy to provide you with date if you are interested.
Please let me know. I loved your show and recipes.

Mace Martinez

By: Pati

Pati — Tue, 30 Apr 2013 19:49:34 +0000

Hi Jane, Thank you so much for trying this recipe! Yes, you can make the poblano sauce a day or two in advance and store in a sealed container in the refrigerator. Re-heat slowly over low heat in a saucepan, stirring often so it doesn’t scorch.

By: Jane

Jane — Tue, 30 Apr 2013 04:13:08 +0000

Pati I made this last night and it was great. I want to serve this for company and wanted to know if the sauce can be made in advance?

By: Pati

Pati — Tue, 23 Apr 2013 04:18:36 +0000

Your welcome from DC!!! Thanks for your message, your dinner sounds delicious.

By: Caramia

Caramia — Tue, 23 Apr 2013 04:10:11 +0000

Thanks Pati for your inspiration! Delicious dish and beautiful too. My husband loves his white fish so he really enjoyed this gratin. He said “the recipes needs to stay in the dinner repertoire.” It satisfied the whole family including my 2 yr old DD. The sauce was mild but flavorful and tangy but surprising worked really well with snapper. I melted the baby ementaller on top with some Panko bread crumbs and it got all bubbly and melty on top with the beautiful bright green sauce surrounding. Served with steamed rice and veggies…Perfect weeknight meal. I lived briefly in France with a family who cooked amazing meals and gratins and I know if they had poblanos in France they would have made this and loved it. Thanks from Texas!

By: Sharon

Sharon — Tue, 19 Mar 2013 20:05:05 +0000

Thanks so much for your reply. You’re absolutely right, the chiles had no punch. That is often the case in the winter when they are deprived of sun and cannot develop their full flavor intensity. I will indeed give it another try, but I will use an assortment of chiles rather than relying on the single note of one. Actually, anaheims are my favorites and have more of what I recognize as true green chile flavor. I’m sure the sauce will be delicious made with chiles that have ripened in the sun.

By: Pati

Pati — Tue, 19 Mar 2013 16:07:18 +0000

Querida Laura, exacto! Puede ser que los chiles hallan estado muy atemperdos lo cual suele ocurrir a veces estando de este lado. Puedes probar con más chiles o preguntar en la tienda si no tienen algunos que no hallan estado refrigerados mucho tiempo…

By: Pati

Pati — Tue, 19 Mar 2013 13:55:14 +0000

Hi Sharon!! This is truly a traditional Poblano chile sauce! So sorry it didn’t please your tastebuds. If I can insist: give it another go: sometimes Poblano chiles come quite mild or they have been refrigerated too long at the store, loosing their punch.