Dorado Ala Parilla Con Chile Verde

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DORADO ALA PARILLA CON CHILE VERDE

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
The Fish:

2 pounds Mahi Mahi

Salt and pepper

6 large plantain or banana leaves

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.
The Fish:
Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.