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Creamy Poblano Mahi-Mahi
Chef Roberto's creamy poblano mahi-mahi pairs the mild, flaky fish with a rich, bold sauce made with roasted poblano and jalapeño peppers, Monterey Jack cheese, and savory spices. Served alongside jasmine rice and a simple arugula, tomato, and cucumber salad, this bright seafood dish doesn't go light on flavor.
Nutritional facts
Protein
40g
Carbs
59g
Calories
920
Fat
57g
Ingredients
Cherry TomatoCream CheeseCanola and Olive Oil BlendButterRed OnionGarlic PowderBlack PepperCilantroGarlicSour CreamHeavy CreamOnionJasmine RiceKosher SaltMahi MahiPoblano Peppers Chicken BaseLimeArugulaCucumber
Reviews
4.1
Based on 57 reviews
Minh Nguyen · 12/04/24
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About Roberto Vergara
“A good diet can heal you, or do the opposite!” Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, he moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, he is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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