| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
La times, Latimes1 |
4 |
Servings |
INGREDIENTS
|
|
=== CHILE-LIME SAUCE === |
| 1/2 |
lb |
Tomatillos, husked |
|
|
Salt |
|
|
Water |
| 4 |
|
Jalapenos |
| 3 |
|
Garlic cloves |
| 1/2 |
|
White onion, chopped |
| 1/2 |
c |
Fresh lime juice |
| 4 |
|
Sprigs Cilantro |
|
|
=== FISH === |
| 2 |
lb |
Red snapper, sea bass or |
|
|
ocean perch |
| 1 |
t |
Kosher salt, or to taste |
| 1/2 |
c |
Olive oil |
| 2 |
T |
Butter, cut up |
INSTRUCTIONS
CHILE-LIME SAUCE: Place tomatillos in small saucepan with pinch of
salt. Add water to cover, bring to boil and cook over medium-high heat
until tomatillos lose dark green color, about 5 minutes. Drain and let
cool to room temperature. Remove seeds from jalapenos, leaving veins
intact. Place tomatillos, jalapenos, garlic, onion, lime juice and
cilantro in blender and process, adding enough cold water to make
about 1/2 cup thin sauce. FISH: Lightly sprinkle fish on both sides
with coarse salt. Heat oil in large frying pan over medium-high heat
until rippling and fragrant, then add fish and fry, turning frequently
with large spatula, until light golden and nearly firm to touch, 12 to
15 minutes. Hold fish down with spatula and carefully spoon or drain
off most of hot oil from pan. Pour Chile-Lime Sauce over fish and cook
5 minutes more. Remove from heat, add butter and swirl pan to melt
butter. Serve immediately. Yields 4 servings. Each serving: 508
calories; 1,062 mg sodium; 83 mg cholesterol; 36 grams fat; 9 grams
carbohydrates; 38 grams protein; 0.30 gram fiber Recipe Source: Los
Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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