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Basa With Tomatillo Relish
Prep Time:
15 minutes
Cook Time:
18 minutes
4 servings

1 pound basa fillets

* salt and ground black pepper

1/4 cup flour

2 tablespoons olive oil

1 pound fresh tomatillos

1 medium onion, chopped

1/4 cup cilantro leaves, chopped (optional)

1 jalapeno, seeded and minced

3 cloves garlic, minced

1 tablespoon olive oil

1/4 cup dry white wine


Pull and discard outer husks and stems from tomatillos. Wash and cut into quarters; set as
ide. Chop onion and cilantro. Chop jalapeno and garlic very finely to mince.
To make tomatillo relish, heat 1 tablespoon oil in a large skillet over medium-high heat.
Sauté onion and jalapeno 5 minutes. Add tomatillos and garlic; Sauté 8 more minu
tes or until tomatillos are soft. Stir in wine and cilantro; cook 2 more minutes. Reduce h
eat to low and let simmer, uncovered, while fish is being prepared.
Cut basa into 4 portions. Season both sides with salt and pepper. Turn fish in flour to li
ghtly coat each side; shake off excess flour.
Heat 2 tablespoons oil in a large non-stick skillet over high heat. Cook fillets in hot oi
l, 3 to 4 minutes per side, depending on thickness.
Serve immediately with tomatillo relish.

Nutritional Information

No Nutritional Information Available


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