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Braised Snapper In Tomatillo Salsa
Ingredients
- 1 1/2 lb Tomatillos, hulls removed, quartered
- 1 x Green bell pepper, cut into chunks, cored, seeded
- 1 c. Cilantro (fresh), loosely packed
- 4 x Scallions, coarsely minced
- 1/4 c. Pine nuts, toasted
- 1 x Serrano chilies, cored, seeded, chopped, up to 2 Healthy pinch grnd cumin Salt and freshly grnd black peppe
Directions
- Preheat oven to 325. In food processor or possibly blender, puree tomatillos, bell pepper, cilantro, green onions, pine nuts and chilies till smooth. (If using a blender, puree the ingredients in 2 or possibly 3 batches) Stir in cumin with salt and pepper to taste. Put snapper fillets in lightly greased oven-proof baking dish. Pour on salsa and bake till just opaque through, 13 - 15 min. Serve warm with Spanish rice and sliced avocados or possibly mangos.
- Preparation Time: 20 mi
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