| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Mexican | Fish, Mexican | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Tomatillos, hulls removed |
| quartered | ||
| 1 | Green bell pepper, cut into | |
| chunks cored seeded | ||
| 1 | c | Cilantro, fresh loosely |
| packed | ||
| 4 | Scallions, coarsely chopped | |
| 1/4 | c | Pine nuts, toasted |
| 1 | Serrano chilies, cored | |
| seeded minced up to 2 | ||
| Pinch ground cumin | ||
| Salt and freshly ground | ||
| black peppe |
INSTRUCTIONS
Preheat oven to 325. In food processor or blender, puree tomatillos, bell pepper, cilantro, green onions, pine nuts and chilies until smooth. (If using a blender, puree the ingredients in 2 or 3 batches) Stir in cumin with salt and pepper to taste. Put snapper fillets in lightly greased oven-proof baking dish. Pour on salsa and bake until just opaque through, 13 - 15 minutes. Serve hot with Spanish rice and sliced avocados or mangos. Preparation Time: 20 mi Posted to MM-Recipes Digest by NJSmith <frwyprof@mediaone.net> on Sep 18, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 49
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 81.4mg
Potassium: 196.7mg
Carbohydrates: 4g
Fiber: 1.5g
Sugar: 1.4g
Protein: 1.9g