| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Coarsely chopped onion |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
|
Fresh Jalapeno chiles; stems removed |
| 1 |
cn |
(13-oz) tomatillos; well drained; rinsed |
| 6 |
|
Fresh green chiles (hot as you like); parched, peeled, seeded; de-ribbed |
| 1/4 |
c |
Unsalted butter |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 6 |
|
(6-8 oz) red snapper fillets |
|
|
Hot cooked rice |
INSTRUCTIONS
To make salsa verde, place onion, cilantro, jalapenos and tomatillos in a
blender or food processor and process until very smoothly pureed. Cut each
green chile lengthwise; open out to make a flat sheet. Set aside. Preheat
oven to 375. Melt butter in a skillet; meanwhile, combine flour, salt and
black pepper to taste in a shallow, flat-bottomed dish. Dip fillets in
flour mixture, then cook in butter, turning once, about 5 minutes per side,
or until light golden brown. Wrap each fillet in a green chile 'blanket';
arrange wrapped fillets on an ovenproof platter and top with salsa verde.
Place in oven just until salsa and chiles are hot; then serve on warmed
plates accompanied with rice. Makes 6 servings.
NOTE: See 'Parched Peppers' recipe for info on making these.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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