Mahi Mahi with Roasted Poblano-Tomatillo Sauce

4 4oz Mahi Mahi Fillets

1/2 teaspoon Chili Flakes

1 1/2 cups Roasted-Poblano Sauce

1 cup Vegetable Stock

Salt, Pepper to taste

1 tablespoon Olive Oil, for frying

2 Avocado, sliced

Roasted Poblano-Tomatillo Sauce

5 Tomatillos, husked, rinsed, and cut in half

2 Poblano Peppers, seeded and cut into pieces

1/2 Red Onion, chopped

1 Jalapeno Pepper, sliced

5 Garlic Cloves, whole

2 tablespoons Olive Oil

Salt, Pepper to taste

1/2 cup Fresh Cilantro

Juice of one Lime

1 tablespoon Extra Virgin Olive Oil

Preheat the oven to 400 degrees F.  Season all the chopped vegetables with salt, pepper, and drizzle with olive oil.  Toss all together and roast on a cookie sheet for 25-30 minutes.  Cool for about 15 minutes.  Transfer to a blender.  Add juice of a lime, extra virgin olive oil, cilantro, and blend to a coarse puree.

Season with salt and pepper if needed.

*Food processor works just as good.

*Can be stored in the refrigerator for about a week.  Perfect as Enchilada Sauce, or a Dip...

To make Mahi Mahi:  Preheat a skillet to medium-high heat, and add olive oil.  Season fish with salt, pepper, and chili flakes on both sides.  Pan sear it for about 6 minutes, flipping once.  Turn the heat down to medium. Add a cup of poblano-tomatillo sauce, vegetable stock, and stir with a whisk.  Cook uncovered for about 8-10 minutes.

Serve with a few slices of fresh avocado.

Serves 4

*If you did not have time to make Roasted Poblano-Tomatillo Sauce, you can always substitute it with a store bought Salsa Verde.