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Chili Tomatillo Sea Bass

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Submitted by: tyxe

 

This summer inspired dish was recreated after being tasted in Cancun. The tomatillos make a great sauce that can't be missed.
 

Ingredients

  • 2 tablespoons olive oil
  • 4 medium fresh tomatillos, husks
  • 3 jalapeno peppers, diced
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/4 cup chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 4 (6 ounce) sea bass fillets
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Hot cooked rice

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Method

Heat 2 tablespoons oil in a lager skillet over medium high heat. Saute tomatillos, jalapenos and 3 cloves garlic for 5-7 minutes. Reduce heat to medium and add chicken broth. Cover and simmer until vegetables are soft. Let cool and transfer to blender. Add salt and puree, set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and 1 clove of garlic, cook and stir until fragrant. Add the fish fillets and cook for about 2 minutes per side. Pour in the tomatillo sauce and mix in the cilantro and lime juice. Simmer for a 5 minutes or until fish flakes easily with a fork. Serve fish and sauce over rice.

 

Notes:

 

Number of Servings: 4

 

Submitted by: tyxe ()

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