| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Mexican | 4 | Servings |
INGREDIENTS
| 1 | lb | Catfish; cut into 4 pieces |
| 1/2 | c | Salsa |
| 1/2 | c | Tomatillos; chopped |
| 1 | tb | Cilantro; chopped |
| 2 | ts | Lime juice |
| 1/4 | ts | Ground coriander |
INSTRUCTIONS
1. Pat fish dry with paper towels. Arrange in an 8-inch square glass baking dish so that pieces are toward the sides of dish. 2. Combine salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture over fish. 3. Cover with vented plastic wrap. Rotate dish midway through cooking, microwave on High 3 to 4 minutes, or just until fish flakes when tested with a fork. 4. Serve on a heated tortilla garnished with sprigs of cilantro. Notes: *Alternate fish: snapper, orange roughy or other lean white fish such as flounder, cod, sole or pollock. ** If you can't find tomatillos, use green tomatoes Recipe by: National Fisheries Institute, Inc. Posted to recipelu-digest Volume 01 Number 507 by RecipeLu <[email protected]> on Jan 12, 1998
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