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Huachinango en Salsa Verde
Ingredients: 6 fillets snapper, about 6-8 oz. each
hot cooked rice
1/2 cup coarsely chopped onion,
2 Tbsp chopped fresh cilantro
2 fresh jalapeños, stemmed
1 13 oz can tomatillos, rinsed and drained
6 large fresh green chiles, charred, peeled, and seeded. Choose chiles to give the heat that you want.
1/4 cup unsalted butter
1/2 cup all purpose flour
1/2 tsp salt
freshly ground black pepper
1. To prepare salsa, place onion, cilantro, jalapeños, and tomatillos in blender or food processor, and process until very smooth. Set aside.
2. Cut each chile lengthwise and open out to make a flat sheet. Set aside.
3. Preheat oven to 350 degrees.
4. Combine flour, salt, and pepper (to taste) in a shallow, flat-bottomed dish.
5. Melt butter in a large heavy skillet.
6. Dip fillets in flour mixture, and then cook in butter, turning once, about 5 minutes per side or until light golden brown.
7. Wrap each fillet in a chile "blanket", and place on oven proof platter or baking dish. Top with salsa, and place in oven until chiles and salsa are just hot.
8. Serve on warm plates with rice.