Kick some ass seabass!

Poblano Crema


  • 2 roasted, peeled, and seeded poblanos
  • 3 cloves garlic
  • 1 small thing sour cream
  • Juice of 1/2 lime
  • Salt


  1. Precut poblanos into smaller hunks
  2. Blend with stick blender.

Don’t overdo the blending – you’ll get air bubbles (like in the picture.)  you are not making foam.


Pan seared to 130. For this half pound piece that took ~12 minutes. ymmv.

Don’t forget to salt your fish before searing.

I seared this one in butter.   With butter don’t get the pan too hot or you’ll make a burnt butter mess.

Be more careful than i was when taking it out of the pan.