Basa Fillets in Tomatillo Sauce
- 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 jalapeños 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 jalapeños. Puree until liquid then taste and blend in more jalapeño 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.