4 dried chiles or 2-3 fresh rocoto chiles, seeds and stems removed and roasted.
3/4 cups of chopped green onions, both white and green sections
2 large cloves garlic
1 cup of walnut meat or roasted peanuts
1 cup of grated Muenster cheese
1/2 - 3/4 cup half-and-half
salt and pepper to taste
4 sea bass fillets or 4 whole trouts
1/3 cup all-purpose flour
2 tablespoons of butter
2 tablespoons of oil
Green olives or capers to garnish
Blend the chiles, the onions, garlic, cheese, and half-and-half in a blender or food processor until the mix resembles a thick mayonnaise.
Continue blending and add more half-and-half until the mix is like thick cream.
Season with salt and pepper to taste and refrigerate until needed.
Makes 3 cups of sauce.
Rinse the fish under cold running water and pat dry.
Season generously with salt and pepper, then dredge in flour, shaking off the excess.
Melt butter and oil in a large skillet, then saute the fish over medium heat about 4 minutes per side, until the flesh is no longer opaque.
Serve immediately with the cold nut sauce.
Garnish with olives or capers.