Archives for July 2010
1 tablespoon butter
2 tablespoons flour
3/4 cup coarsely chopped tomatillos
1/2 of a yellow onion, coarsely chopped
2 fresh poblano chiles, stemmed, seeded, and coarsely chopped
1/4 cup packed, coarsely chopped fresh cilantro
1/2 cup chicken broth
1/2 cup Non-fat Greek Yogurt (the recipe originally used sour cream but Les has extreme allergies to heavy dairy products, plus Greek yogurt gives the dish that zing that it needs)
1 to 2 tbsp. lime juice
2 boned and skinned Catfish fillets( the recipe calls for Halibut, but at 19.99/lb, Central Market can throw that fish back in the ocean…I prefer 2 LARGE pieces of Catfish for $1.36, this recipe might also work well with Tilapia)
1. Preheat oven to 375°. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
2. Scrape flour paste into a blender. Add tomatillos, onion, chiles, chopped cilantro, chicken broth, and Greek yogurt. Whirl until smoothly pureed. Pour green sauce back into frying pan; add salt and lime juice to taste.
3. Rinse fish, pat dry with paper towels, and season with salt and pepper. Set pieces slightly apart in an 8- by 12-in. baking dish.
4. Bring green sauce to a boil over high heat, stirring. Pour evenly over fish.
5. Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.
6. With a wide spatula, transfer fish to plates. Spoon sauce over portions, sprinkle with cilantro leaves.
I hope ya’ll thoroughly enjoy this recipe…the sauce pairs excellent with the fish…it has a creamy texture and a zesty/spicy taste to it. I would serve it with a small side salad topped with cotija, or feta cheese. Also, it would be great over a bed of Mexican rice. Also, this salsa is amazing and could be used raw with any of your favorite tortilla chips. Now…give me some queso, a margarita, and I am ready to party! Ole!
P.S. I love you and I bless you all!