Side Pannel
Huachinango En Salsa Verde
Huachinango En Salsa Verde
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/2 c Coarsely chopped onion
- 2 tb Chopped fresh cilantro
- 2 Fresh Jalapeno chiles; stems
- -removed
- 1 cn (13-oz) tomatillos; well
- -drained; rinsed
- 6 Fresh green chiles (hot as
- -you like); parched, peeled,
- -seeded; de-ribbed
- 1/4 c Unsalted butter
- 1/2 c All-purpose flour
- 1/2 ts 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.
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.
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