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Basa Fillets in Tomatillo Sauce

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Basa Fillets in Tomatillo Sauce



Ingredients :

  • 1 ½ cups long grain white rice
  • 2 ½ 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
  • ½ cup chopped onion
  • 1 ½ pounds swai fish
  • 1 clove garlic
  • minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Methods :

  • 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!
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