Steamed fish w/tomatillo-black pasilla c

Yield: 6 Servings

Measure Ingredient
1 pounds Baby tomatillos; husked
6 Dried Pasilla Negro; seeded and deveined
2½ cup Water
2 Cloves (large) garlic; peeled
Salt to taste
6 cups Water
1½ teaspoon Salt
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

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, .

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