| 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 |
T |
Cilantro, chopped |
| 2 |
t |
Lime juice |
| 1/4 |
t |
Ground coriander |
INSTRUCTIONS
Pat fish dry with paper towels. Arrange in an 8-inch square glass
baking dish so that pieces are toward the sides of dish. Combine
salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture
over fish. 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. 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 <recipelu@geocities.com> on Jan 12, 1998
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