LOCATION: Recipes >> Fish >> Pescado en Salsa Verde
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Pescado en Salsa Verde
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(Fish in Green Sauce)
1 pound fresh tomatillos or 1-3/4 cups drained canned tomatillos
3 green onions, with some green tops
1 garlic clove
1 tablespoon chopped parsley leaves
1 California chile, roasted, peeled, seeded, or 1 canned whole green chile
2 teaspoons vegetable oil
salt
1 1/2 pounds white fish fillets such as haddock or sole
3 tablespoons lime juice
3 tablespoons vegetable oil
Remove papery husks from tomatillos. Wash tomatillos. Pour water
1/2 inch deep into a medium saucepan. Add fresh tomatillos. Bring
to a boil, reduce heat. Cover and cook 10 minutes or until tender.
Drain and cool. Do not cook canned tomatillos. Place tomatillos,
green onions, garlic, parsley and chile in blender or food processor,
process until pureed. Heat 2 teaspoons oil in a medium saucepan.
Add puree and salt to taste. Bring to a boil, reduce heat. Simmer
gently uncovered 15 minutes. Set sauce aside and keep warm.
Sprinkle fish with lime juice and 1/2 teaspoon salt. Let stand 3
to 5 minutes. Heat 3 tablespoons oil in a large skillet. Add
fish. Cook 1 minute on each side. Add sauce. Cover and simmer
5 minutes or until fish flakes easily when tested with a fork.
Makes 6 servings.
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