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