Basa Fillets in Tomatillo Sauce
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 1/2 cups long grain white rice
2 1/2 cups water
3 tsp chicken bouillon granules
1 lb fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clve garlic
1 Tbsp salt or to taste
1 Tbsp corn oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 lbs basa (Vietnamese catfish) fillets
3 Tbsp chopped fresh cilantro
1 Tbsp fresh lime juice
Instructions:
Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic. Cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until the fish flakes easily with a fork.
Serve fish immediately on a bed of rice. Spoon sauce over the top.
Serves 6.
From allrecipes.com