Yield: 6 Servings
|1 pounds||Baby tomatillos; husked|
|6||Dried Pasilla Negro; seeded and deveined|
|2||Cloves (large) garlic; peeled|
|Salt to taste|
|32||Fresh corn leaves|
|6||Catfish; trout, carp, black bass or sea bass fillets; about 1/2 lb each|
|Fresh ground pepper; to taste|
|¼ cup||Olive oil|
|4 tablespoons||Butter; diced|
|2 tablespoons||Ginger; chopped fine|
|2 tablespoons||Garlic; or elephant garlic, chopped fine|
|16||Green onions; sliced thin|
|2 cups||Cilantro; leaves|
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .