Recipe#11012

Title: Fish Green Sauce

From: Beth Anderson bander2@mindspring.com 
 Newsgroups: rec.food.recipes 
 Subject: Pescado en Salsa Verde 
 Date: 28 Mar 1997 10:22:29 -0700 
 Message-ID: <1.5.4.16.19970323120155.339f4070@pop.mindspring.com> 

(Fish in Green Sauce)
 1 pound fresh tomatillos or 1-3/4 cups drained canned tomatillos
 3 green onions, with some green tops
 1 garlic clove
 1 tablespoon chopped parsley leaves
 1 California chile, roasted, peeled, seeded, or 1 canned whole green chile
 2 teaspoons vegetable oil
 salt
 1 1/2 pounds white fish fillets such as haddock or sole
 3 tablespoons lime juice
 3 tablespoons vegetable oil
 Remove papery husks from tomatillos.  Wash tomatillos.  Pour water
 1/2 inch deep into a medium saucepan.  Add fresh tomatillos.  Bring
 to a boil, reduce heat.  Cover and cook 10 minutes or until tender.
 Drain and cool.  Do not cook canned tomatillos.  Place tomatillos,
 green onions, garlic, parsley and chile in blender or food processor,
 process until pureed.  Heat 2 teaspoons oil in a medium saucepan.
 Add puree and salt to taste.  Bring to a boil, reduce heat.  Simmer
 gently uncovered 15 minutes.  Set sauce aside and keep warm.
 Sprinkle fish with lime juice and 1/2 teaspoon salt.  Let stand 3
 to 5 minutes.  Heat 3 tablespoons oil in a large skillet.  Add
 fish.  Cook 1 minute on each side.  Add sauce.  Cover and simmer
 5 minutes or until fish flakes easily when tested with a fork.
 Makes 6 servings.