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Fish Fillets In Green Sauce

Mexican.Chef's picture
Ingredients
  Vegetable oil 60 Milliliter (1/4 Cup)
  Chopped white onion 60 Milliliter (1/4 Cup)
  Jalapeno chilies 2 , seeded, finely chopped (Fresh)
  Tomatillos/Drained, small canned tomatillos 250 Milliliter, 1 cup, husked, chopped, and drained
  Garlic 2 Clove (10 gm), minced
  Ground cumin 1⁄4 Teaspoon
  Water 95 Milliliter (1/3 Cup Plus 1 Tablespoon)
  Coarsely chopped coriander 80 Milliliter (Fresh, 1/3 Cup)
  Salt 1⁄2 Teaspoon
  All purpose flour 80 Milliliter (1/3 Cup)
  Pepper 1⁄8 Teaspoon
  Egg 1 Large
  Butter/Margarine 30 Milliliter (2 Tablespoons)
  Red snapper fillets/Skinless sole fillets 2 Pound (675 To 900 Gram, Small Sized)
  Lime slice 4
  Coriander sprigs 1 (Fresh)
  Lime wedges 4
Directions

1. Heat 2 tablespoons (30 mL) oil in 8- to 9-inch (20- to 23-cm) skillet over medium heat until hot. Add onion and chilies; saute until soft, about 4 minutes. Add tomatillos, garlic and cumin; saute 1 minute.
2. Add 1/3 cup (80 mL) water, the chopped coriander and 1/4 teaspoon (1 mL) salt to skillet. Heat over high heat to boiling; reduce heat to low. Simmer, covered, 20 minutes. Transfer mixture to blender container; process until smooth. Return sauce to skillet; reserve, off heat.
3. Mix flour, remaining 1/4 tea spoon (1 mL) salt and the pepper on plate. Beat egg with 1 tablespoon (15 mL) water in shallow bowl.
4. Heat butter and remaining 2 tablespoons (30 mL) oil in 12-inch (30-cm) skillet over medium-high heat until foamy. Working with as many fillets as will fit in skillet in single layer, quickly dip each fillet in flour to coat both sides lightly; shake off excess. Dip in egg; let excess drain off. Add to skillet; cook over medium-high heat, turning once, until light brown on outside and opaque at center of thickest point, 2 to 4 minutes per side. Remove to serving platter; keep warm. Repeat with remaining fillets.
5. Quickly heat reserved sauce over medium heat, stirring frequently, until hot. Pour over and around fish; garnish with lime slices and coriander sprig.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Everyday

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