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Fish Tacos

Tomatillo salsa
2 tablespoons lemon juice
1 small dried hot red chile
2 tablespoons chopped fresh cilantro
2 cups chicken broth
1 pound red snapper or other firm white-fleshed fish
8 corn tortillas
About 4 cups shredded lettuce
About 3/4 cup sour cream

Prepare Tomatillo Salsa; cover and refrigeratoe.

In a 10 to 12 nch frying pan, combine lemon juice, chile, cilantro,
and broth. Bring to a boil over high heat. Arrange fillets in
broth, overlapping if necessary. Return broth to boiling; reduce
heat, cover and simmer until fish looks slightly translucent (about
10 minutes). Drain well; break into 1 inch chunks and keep warm.

Pour oil to a depth of 1/2 inch into a wide frying pan and heat to
350F. When oil is hot, add a tortilla and cook until soft (about
10 seconds). Using tongs, fold in half; hold slightly open and
continue to cook, turning once, until crisp (about 1 more minute).
Repeat for remaining tortillas, adding more oil if necessary.
Drain on paper towels.

To assemble each taco, place a taco shell on a plate; spoon chunks
of fish into tortilla and add salsa, lettuce and sour cream, dividing

Tomatillo Salsa

1 1/4 pound tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano, or other small hot chile
3/4 cup chicken broth
1/3 cup lime juice

Rinse tomatillos; arrange in a single layer on a baking sheet and
roast in a 500F oven until slightly singed (about 15 minutes).
Let cool. In a blender or food processor, whirl tomatillos with
cilantro and chile. Stir in broth and lime juice; seaon to taste
with salt, if desired.


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