Huachinango en salsa verde

Yield: 6 Servings

Measure Ingredient
½ cup Coarsely chopped onion
2 tablespoons Chopped fresh cilantro
2 \N Fresh Jalapeno chiles; stems removed
1 can (13-oz) tomatillos; well drained; rinsed
6 \N Fresh green chiles (hot as you like); parched, peeled, seeded; de-ribbed
¼ cup Unsalted butter
½ cup All-purpose flour
½ teaspoon Salt
\N \N Freshly ground black pepper
6 \N (6-8 oz) red snapper fillets
\N \N Hot cooked rice

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, .

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