Dorado Ala Parilla Con Chile Verde

Ingredients

For the Chile Verde Sauce:

• 3 whole poblano chiles

• 1 pound tomatillos

• 2 serrano chiles

• 1 Spanish onion

• 2 medium tomatoes

• 3 cloves garlic

• 4 tablespoons olive oil

• 1/3 cup pumpkin seeds

• 2 cinnamon sticks

• 1/2 cup sesame seeds

• 3 cups chicken stock, divided

• 2 tablespoons honey

• Salt and pepper

• 8 sprigs parsley

• 8 sprigs cilantro

For the Fish:

• 2 pounds Mahi Mahi

• Salt and pepper

• 6 large plantain or banana leaves (available in most Asian markets)

Instructions

For the Chile Verde Sauce:

Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

For the Fish: