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Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 52 | 48% |
| Total Fat 6.27g | 8% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 599mg | 17% |
| Total Carbs 13.2g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.93g | 5% |
| Protein 3.09g | 5% |
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