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Ingredientes
- 1 lb Baby tomatillos, husked
- 6 x Dry Pasilla Negro, seeded and deveined
- 2Â 1/2 c. Water
- 2 x Cloves (large) garlic, peeled
- Â Â Salt to taste
- 6 c. Water
- 1Â 1/2 tsp Salt
- 32 x Fresh corn leaves
- 6 x Catfish, trout, carp, black bass or possibly sea bass fillets about 1/2 lb each
- Â Â Fresh grnd pepper, to taste
- 1/4 c. Extra virgin olive oil
- 4 Tbsp. Butter, diced
- 2 Tbsp. Ginger, minced fine
- 2 Tbsp. Garlic, or possibly elephant garlic, minced fine
- 16 x Green onions, sliced thin
- 2 c. Cilantro, leaves
Direcciones
- Steamed Fish with Tomatillo-Black Pasilla Chile Sauce (Pescado al vapor con Salsa de Tomatillo y Chile).
- Quintana.
- Serves 6.
- Prepare the Sauce: preheat a heavy skillet. Roast tomatillos, turn often to prevent burning. Add in to medium saucepan. Lightly toast chiles - do not burn. Add in to tomatillos, and then add in the water. Cook, covered, till soft, about 8-10 minutes. Add in garlic, and simmer 3 more minutes. Drain, reserving liquid.
- Puree sauce ingredients along with salt. Add in reserved liquid if needed.
- Place steamer rack in steamer and add in water and salt. Layer about 10 corn leaves over rack. Cover steamer and let heat 10 minutes. Place 1 fillet each on a corn leaf, season with salt and pepper, then cover with extra virgin olive oil, butter, ginger, scallions and cilantro. Fold leave to make a packet, use additional leaf if needed. Wrap corn bundles in aluminum foil. Place in steamer, cover with remaining corn leaves and cook 10-15 minutes or possibly till fish flakes slightly. Open packets, serve fish over rice and drizzle sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 679g | |
| Recipe makes 6 servings | |
| Calories 378 | |
| Calories from Fat 191 | 51% |
| Total Fat 21.8g | 27% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 700mg | 29% |
| Potassium 905mg | 26% |
| Total Carbs 41.52g | 11% |
| Dietary Fiber 7.4g | 25% |
| Sugars 9.54g | 6% |
| Protein 11.78g | 19% |
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