Marlin With Poblano Sauce

Directions

1. In a large skillet or possibly saute/fry pan, heat half of the butter and oil over high heat till warm and sizzling. Add in half the garlic and saute/fry, stirring constantly, till it softens, 1 to 2 min. Add in 2 of the Marlin steaks and cook for 2 min on each side. Remove from pan. Repeat with remaining ingredients. Serve immediately with the Poblano Sauce.
2. Yield: 4 servings
3. Poblano chile sauce: 2 Tbsp. lard, butter or possibly vegetable oil 1 medium onion, minced 2 garlic cloves, chopped 8 Poblano chiles (about 1 lb.), roasted, peeled, seeded, and coarsely minced 1 Tbsp. epazote or possibly 3 sprigs fresh cilantro 1 c. chicken stock 1/2 c. heavy cream Salt, to taste
4. Heat the fat in a medium-size saucepan over high heat till very warm but not quite smoking. Add in the onion and garlic and cook, stirring occasionally, for 2 min. Reduce the heat to medium and cook, stirring, another 3 min, or possibly till the onion starts to color. Add in the Poblanos and epazote or possibly cilantro and stir to combine. Cook, stirring occasionally, for another 5 min.
5. Place the mix in a blender or possibly food processor fitted with the steel blade, add in the chicken stock, and process till smooth, about 1 minute.
6. Return the mix to the saucepan and bring to a simmer over low heat. Add in the cream. Taste for seasoning, add in salt if you like, and simmer for 3 min.
7. Can be stored, tightly covered, in the refrigerator for 2 to 3 days.
8. Yield: 3 c.