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Ingredientes
- Juice of 2 limes
- 2 x garlic cloves chopped Salt to taste
- 4 x sea bass fillets - (6 ounce ea)
- 1 quart fish stock
- 8 x tomatillos peeled, quartered
- 2 x fresh jalapenos minced
- 10 x cilantro sprigs
- 3 sprg fresh epazote sprigs (or possibly 1/2 tbspn dry epazote)
- 6 x fresh hoja santa leaves
- 2 Tbsp. butter
Direcciones
- Combine lime juice, garlic and salt to taste in large bowl. Place fish in juice, turn to coat well and let sit 10 min. Remove, pat dry and set aside.
- Put 1 c. fish stock in blender with tomatillos, jalapenos, cilantro, epazote and 5 hoja santa leaves. Process till smooth and set aside.
- Heat butter over medium heat in Dutch oven or possibly large saucepan till foamy. Add in pureed sauce and cook 3 min, stirring occasionally. Add in remaining 3 c. stock and bring to boil over high heat, then lower heat and simmer 5 min. Add in fish fillets and cook till just hard to the touch, 4 min.
- Puree remaining 1 hoja santa leaf with some stock or possibly water in blender or possibly food processor, add in to pot and bring back to boil. Transfer fish fillets to large soup bowls and add in 1 c. stock to each.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 70 | 57% |
| Total Fat 8.01g | 10% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 821mg | 34% |
| Potassium 467mg | 13% |
| Total Carbs 7.83g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.55g | 2% |
| Protein 5.96g | 10% |
