Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Tomatillos -- finely |
| Chopped | |
| ½ cup | Yellow tomato -- seeded |
| ¼ cup | Green onions -- minced |
| 3 tablespoons | Cilantro -- minced |
| 1 tablespoon | Jalapeno pepper -- seeded, |
| Minced | |
| ½ teaspoon | Cumin powder |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1½ tablespoon | Lemon juice |
| 1 teaspoon | Sesame oil -- dark |
| 1 pounds | Mahimahi fillets |
| Vegetable cooking spray, | |
| Olive oil |
Combine first 8 ingredients in a small bowl; stir well. Cover and chill thoroughly. Combine lemon juice and sesame oil; brush mixture evenly over both sides of each fillet. Place fillet in an 11x7x1-½-inch baking dish coated with cooking spray. Bake uncovered at 450F for 15 minutes or until fish flakes easily when tested with a fork. Tranfer to a serving platter.
Spoon tomatillo mixture evenly over fillets. Serve immediately.
Recipe By : Cooking Light 1994, p. 123 File