| 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 |
sm |
White onion; chopped |
| 1/2 |
c |
Fresh lime juice |
| 4 |
|
Sprigs Cilantro |
|
|
=== FISH === |
| 2 |
lb |
Red snapper; sea bass or ocean perch |
| 1 |
ts |
Kosher salt; or to taste |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
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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