Caribbean -Yucatan Lime Cilantro Mint Swordfish Stuffed Poblanos

• The Marinade
• 2 medium Swordfish Steaks
• 4 large Poblano Chili's
• 2 limes (juiced)
• 1/4 bunch mint
• 1/2 bunch cilantro
• 6 cloves garlic (finely minced)
• 2 cups tamari soy sauce
• The Filling
• 2 cups cooked rice
• 2 medium-large sized Marinated & Grilled- 1/2 inch Cubed Swordfish
• 4 sprigs mint (finely chopped)
• 4 sprigs cilantro-finely chopped
• 2 cups grated soft white cheese (Jack, Havarti etc)
• 1/2 cup green olives (finely chopped) or capers ( loosely chopped) or both
• 1 cup Sultana or yellow raisins (optional)

1. Rinse 2 "medium-large" sized Fresh Swordfish Steaks, cut into 1/2 inch cubes, wash and cut across stem ends of Poblano Chili's - scooping out & discarding the seeds.
2. Blend together the lime juice, tamari, cilantro, mint, & garlic.
3. Place the cubed Swordfish & Poblano's into the marinade and refrigerate for 2 hours.
4. Remove cubed Swordfish & Poblanos from marinade, grill fish for 2 minutes (should be partially cooked) then mix cooked rice, grated white cheese, diced green olives /capers, finely chopped cilantro / mint & optional sultanas/ raisins, then incorporate cooked cubed fish into mixture using a tablespoon scoop mixture, into the Poblano's. Place on lower oven shelf but using higher temperature (400-450 or broil) & "weep & grill" the peppers to a soft consistency insuring also that fish is fully cooked before serving.
5. Kick it up by adding a "plating sauce" of 1 cup crema (1/2 cup sour cream & 1/2 cup thick cream). Place a circular scoop of cream sauce in center of plate, pulling edges toward outer plate w/ a toothpick or fork, then place the stuffed Poblano on top and garnish with finely chopped specks of cilantro and/or mint. Serve warm.

marinade, swordfish, mint, cilantro, garlic, soy sauce, filling, rice, swordfish, mint, cilantro, grated soft white cheese, green olives, yellow raisins

Taken from food52.com/recipes/5738-caribbean-yucatan-lime-cilantro-mint-swordfish-stuffed-poblanos (may not work)