| 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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