Basa Fillets In Tomatillo Sauce

Ingredients

• Servings: 6
• 1 1/2 cups long grain white rice
• 2 1/2 cups water
• 3 teaspoons chicken bouillon granules
• 1 pound fresh tomatillos, husks removed
• 3 jalapeno peppers, cut into large pieces
• 1 clove garlic
• 1 tablespoon salt, or to taste
• 1 tablespoon corn oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 1/2 pounds basa (vietnamese catfish) fillets
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• combine the rice, water and bouillon in a saucepan. bring to a boil, then cover and reduce the heat to low. simmer for 15 minutes or until rice is tender and water has been absorbed. set aside.
• meanwhile, in a large pot, bring about 2 inches of water to a boil. add jalapenos, and cook for 5 minutes, then add the tomatillos. boil for 5 more minutes. remove the tomatillos with a slotted spoon, and transfer to a blender. add 1 clove of garlic, salt and 1 or 2 jalapenos. puree until liquid, then taste, and blend in more jalapeno as desired. set aside.
• heat the corn oil in a large skillet over medium heat. add the onions 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 few minutes, or place under a broiler until fish flakes easily with a fork.
• serve fish immediately on a bed of rice. spoon sauce over the top. enjoy with your favorite ice cold beverage. buen apetito!