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|Basa Fillets in Tomatillo Sauce|
"This is a recipe that I attempted and my husband and I surely favored it. I made it highly spiced, however you could control the heat."
- 1 1/2 cups long grain white rice
- 2 1/2 cups water
- three teaspoons fowl bouillon granules
- 1 pound fresh tomatillos, husks eliminated
- 3 jalapeno peppers, reduce into huge portions
- 1 clove garlic
- 1 tablespoon salt, or to taste
- 1 tablespoon corn oil
- 1/2 cup chopped onion
- 1 1/2 pounds swai fish
- 1 clove garlic, minced
- 3 tablespoons chopped clean cilantro
- 1 tablespoon fresh lime juice
|Prep : 20M||Cook : 6M||Ready in : 50M|
- Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 mins or till rice is tender and water has been absorbed. Set aside.
- Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook dinner for 5 mins, then add the tomatillos. Boil for five 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 mix in more jalapeno as favored. Set aside.
- Heat the corn oil in a massive skillet over medium warmth. Add the onions and 1 clove of garlic; prepare dinner and stir until aromatic. Add the fish fillets, and prepare dinner for approximately 2 mins in step with side. Pour in the tomatillo sauce, and blend within the cilantro and lime juice. Simmer for a few minutes, or area below a broiler till fish flakes easily with a fork.
- Serve fish right away on a mattress of rice. Spoon sauce over the top. Enjoy with your favourite ice cold beverage. Buen Apetito!
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