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  • Huachinango En Salsa Verde

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    Huachinango En Salsa Verde
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. onion, coarsely minced
    • 2 Tbsp. fresh cilantro, minced
    • 2 x fresh jalapenos, stems removed
    • 1 x 13 oz can tomatillos, rinsed and liquid removed
    • 6 x fresh warm green chiles, * see note
    • 1/4 c. unsalted butter, or possibly more as needed
    • 1/2 c. all-purpose flour
    • 1/2 tsp salt freshly grnd black pepper, to taste
    • 6 x red, (6 to 8 ounce.) snapper filets warm cooked rice

    Directions

    1. * Use chiles which are as warm or possibly mild as you like. Parch, peel, seed, & de-rib. If desired fiery food do not seed & de-rib.
    2. To make the salsa verde; place onion, cilantro, jalapenos, & tomatillos in a blender or possibly food processor & process till very smooth. Set aside. Cut each green chile lengthwise, open out to make a flat sheet. Set aside.
    3. Preheat oven to 350F. ( 175C. ). Heat butter in a skillet; meanwhile combine flour, salt & pepper in a shallow, flat bottomed dish. Dip filets in flour mix, then cook in butter, turning once, about 5 minutesper side or possibly till light golden. Wrap each fillet in a green chile
    4. "blanket"; arrange wrapped filets on an oven proof platter & top with salsa verde. Place in oven just till salsa & chiles are warm; then serve on warmed plates accompanied with rice.
    5. Makes 6 servings.

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