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| Fillets Tomatillo
1 cup of finely chopped fresh tomatillo ( 4 large tomatillos
1/4 cup of finely chopped onion
1/4 cup of finely chopped celery
2 tablespoons of chopped green pepper
1 clove garlic, minced
2 teaspoons of olive oil
1/4 cup of clam juice or chicken broth
2 tablespoons of canned chopped green chiles
2 tablespoons of lime juice
1/2 teaspoon of chopped fresh cilantro
1/2 teaspoon of ground cumin
1/4 teaspoon of dried oregano
1/8 teaspoon of salt
1/8 teaspoon of ground red pepper
four 4 ounce orange roughly fillets
Vegetable cooking spray
Cook the first 5 ingredients in olive oil in a medium skillet over medium high heat, stirring constantly, 5 minutes.
Add clam juice and next 7 ingredients; cover, reduce heat, and cook 15 minutes, stirring occasionally. Remove from heat and keep warm.
Arrange fish in a grill basket coated with cooking spray. Cook, covered with grill lid, over medium hot coals (350º to 400º) 7 to 8 minutes on each side or until fish flakes easily with a fork. Serve fillets with tomatillo mixture. Yield 4 servings
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Cookbooks - Fish
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