Ling rellenos

[joeya78]

Thought of this with the help of a girl on the NKIII last night.Roast 4 poblano or red bell pepper at 500 for about 20-25 minutes.Put peppers in plastic bag to soften skin, peel skin make slit and discard seeds without opening pepper completly. Roast 4 ling filets(4 more if smaller) tossed with salt,pepper, garlic,dash of cumin and 2 tablespoons oil for about 8-10 minutes at 400.When done and cooled, open peppers just enough to stuff them, crumble ling into pockets, alond with sprinkle of small diced red onion,red pepper, good amount of motz or queso fresco shredded,and a little chopped cilantro.Fold over peppers to original form and freeze for about 1/2 hour to be able to work with.Dust with flour and dip in egg.Then fry until lightly browned.Top with your favorite marinara sauce with some salsa added to it and sour cream.Nice.......