Ingredients

• 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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Directions
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 jalapenos 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 jalapenos. Puree until liquid then taste and blend in more jalapeno 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.