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Basa Fillets in Tomatillo Sauce
  • 1 1/2 cups Long Grain White Rice
  • 2 1/2 cups Water
  • 3 teaspoons Chicken Bouillon, granules
  • 1 pound Fresh Tomatillos, husks removed
  • 3 Jalapeno Peppers, cut into large pieces
  • 1 Clove Garlic
  • 1 tablespoon Salt or to Taste
  • 1 tablespoon Corn Oil
  • 1/2 cup Onion, chopped
  • 1 Clove Garlic, minced
  • 1 1/2 pounds Basa Fillets
  • 3 tablespoons Fresh Cilantro, chopped
  • 1 tablespoon Fresh Lime Juice

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  1. 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.
  2. 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.
  3. 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.
  4. Serve fish immediately on a bed of rice. Spoon sauce over the top.
Servings: 4