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| 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 |
| Instructions | ||
| 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. | |