Instructions: In a large skillet or saute pan, heat half of the butter and oil over high heat until hot and sizzling. Add half the garlic and saute, stirring constantly, until it softens, 1 to 2 minutes. Add 2 of the swordfish steaks and cook for 2 minutes on each side. Remove from pan. Repeat with remaining ingredients. Serve immediately with the Poblano Sauce.

Yield: 4 servings

Poblano chile sauce: 2 tablespoons lard, butter or vegetable oil 1 medium onion, chopped 2 garlic cloves, minced 8 Poblano chiles (about 1 pound), roasted, peeled, seeded, and coarsely chopped 1 tablespoon epazote or 3 sprigs fresh cilantro 1 cup chicken stock 1/2 cup heavy cream Salt, to taste

Heat the fat in a medium-size saucepan over high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring, another 3 minutes, or until the onion starts to color. Add the Poblanos and epazote or cilantro and stir to combine. Cook, stirring occasionally, for another 5 minutes.

Place the mixture in a blender or food processor fitted with the steel blade, add the chicken stock, and process until smooth, about 1 minute.

Return the mixture to the saucepan and bring to a simmer over low heat. Add the cream. Taste for seasoning, add salt if desired, and simmer for 3 minutes.

Can be stored, tightly covered, in the refrigerator for 2 to 3 days.

Yield: 3 cups

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