Basa Fillets in Tomatillo Sauce recipe
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Ingredients
- 1 ½ cups long grain white rice 2 ½ cups water 3 teaspoons chicken bouillon granules 1 pound fresh tomatillos, husks removed 3 jalapeno peppers, cut into large pieces 1 clove garlic 1 tablespoon salt, or to taste 1 tablespoon corn oil ½ cup chopped onion 1 ½ pounds swai fish 1 clove garlic, minced 3 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice
Nutrition Info
- 379.3 caloriescarbohydrate: 43.9 gcholesterol: 53.5 mgfat: 12.2 gfiber: 2.5 gprotein: 22.2 gsaturatedFat: 2.5 gservingSize: -sodium: 1416.3 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Basa Fillets in Tomatillo Sauce
Directions
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Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic, cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!