Steamed fish w/tomatillo-black pasilla c

6 Servings

Ingredients

QuantityIngredient
1poundsBaby tomatillos; husked
6Dried Pasilla Negro; seeded and deveined
cupWater
2Cloves (large) garlic; peeled
Salt to taste
6cupsWater
teaspoonSalt
32Fresh corn leaves
6Catfish; trout, carp, black bass or sea bass fillets; about 1/2 lb each
Fresh ground pepper; to taste
¼cupOlive oil
4tablespoonsButter; diced
2tablespoonsGinger; chopped fine
2tablespoonsGarlic; or elephant garlic, chopped fine
16Green onions; sliced thin
2cupsCilantro; leaves

Directions

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, .