For cilantro cream sauce: In a small saucepan bring chicken stock to a boil. Add cilantro and reduce heat. Simmer until reduced to 1/2 cup. Set aside.
Bring cream to a boil, reduce heat and simmer until reduced by half. Add reduced cream to stock.
In a food procesor add all ingredients and process until smooth.
Return to pan and season with salt, pepper and cayenne pepper; keep warm.
For fish: Make sure fish has no bones.
Combine all seasonings and blend well.
Heat an iron skillet over high heat until it is almost red-hot.
Coat filets on both sides with half the olive oil and pat one side with seasoning mixture.
Place a second non-stick skillet over medium heat and add remaining oil.
Place filets in first, red-hot pan, seasoning-side down for 2 minutes. Pan and fish will smoke. Turn filets over into second (non-stick) skillet and cook for about 5 more minutes or until done.
Cummulative Rating
