| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Fish | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Tomatillos — finely |
| Chopped | ||
| 1/2 | c | Yellow tomato — seeded |
| 1/4 | c | Green onions — minced |
| 3 | tb | Cilantro — minced |
| 1 | tb | Jalapeno pepper — seeded, |
| Minced | ||
| 1/2 | ts | Cumin powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | tb | Lemon juice |
| 1 | ts | Sesame oil — dark |
| 1 | lb | Mahimahi fillets |
| Vegetable cooking spray, | ||
| Olive oil |
INSTRUCTIONS
Combine first 8 ingredients in a small bowl; stir well. Cover and chill thoroughly. Combine lemon juice and sesame oil; brush mixture evenly over both sides of each fillet. Place fillet in an 11x7x1-1/2-inch baking dish coated with cooking spray. Bake uncovered at 450F for 15 minutes or until fish flakes easily when tested with a fork. Tranfer to a serving platter. Spoon tomatillo mixture evenly over fillets. Serve immediately. Recipe By : Cooking Light 1994, p. 123 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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