| 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 |
ts |
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 |
tb |
Butter; diced |
| 2 |
tb |
Ginger; chopped fine |
| 2 |
tb |
Garlic; or elephant garlic, chopped fine |
| 16 |
|
Green onions; sliced thin |
| 2 |
c |
Cilantro; leaves |
INSTRUCTIONS
SAUCE
FISH
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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