| 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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