Steamed Fish W/tomatillo-black Pasilla C

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish	6	Servings

INGREDIENTS

1	lb	Baby tomatillos, husked
6		Dried Pasilla Negro, seeded
		and deveined
2 1/2	c	Water
2		Cloves, large garlic
		peeled
		Salt to taste
6	c	Water
1 1/2	t	Salt
32		Fresh corn leaves
6		Catfish, trout carp black
		bass or sea bass fillets
		about 1/2 lb each
		Fresh ground pepper, to
		taste
1/4	c	Olive oil
4	T	Butter, diced
2	T	Ginger, chopped fine
2	T	Garlic, or elephant garlic
		chopped fine
16		Green onions, sliced thin
2	c	Cilantro, leaves

INSTRUCTIONS

Steamed Fish with Tomatillo-Black Pasilla Chile Sauce (Pescado al
vapor con Salsa de Tomatillo y Chile). From 'Cuisine of the Water
Gods', Patricia Quintana. Serves 6.  Prepare the Sauce: preheat a heavy
skillet.  Roast tomatillos, turn  often to prevent burning. Add to
medium saucepan. Lightly toast  chiles -- don't burn. Add to
tomatillos, and then add the water.  Cook, covered, until soft, about
8-10 min. Add garlic, and simmer 3  more min. Drain, reserving liquid.
Puree sauce ingredients along with  salt. Add reserved liquid if
needed.  Place steamer rack in steamer and add water and salt.  Layer
about 10  corn leaves over rack.  Cover steamer and let heat 10 min.
Place 1  fillet each on a corn leaf, season with salt and pepper, then
cover  with olive oil, butter, ginger, scallions and cilantro. Fold
leave to  make a packet, use additional leaf if needed. Wrap corn
bundles in  aluminum foil. Place in steamer, cover with remaining corn
leaves and  cook 10-15 min or until fish flakes slightly. Open packets,
serve  fish over rice and drizzle sauce.  CHILE-HEADS ARCHIVES  From
the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 251 Calories From Fat: 164 Total Fat: 18.6g Cholesterol: 56mg Sodium: 710.4mg Potassium: 403.7mg Carbohydrates: 4.2g Fiber: 1g Sugar: <1g Protein: 16.8g

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