*salt and ground black pepper,
1medium onion, chopped,
1/4cupcilantro leaves, chopped (optional),
1jalapeno, seeded and minced,
1/4cupdry white wine,
1Pull and discard outer husks and stems from tomatillos. Wash and cut into quarters; set aside. Chop onion and cilantro. Chop jalapeno and garlic very finely to mince.
2To 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 minutes or until tomatillos are soft. Stir in wine and cilantro; cook 2 more minutes. Reduce heat to low and let simmer, uncovered, while fish is being prepared.
3Cut basa into 4 portions. Season both sides with salt and pepper. Turn fish in flour to lightly coat each side; shake off excess flour.
4Heat 2 tablespoons oil in a large non-stick skillet over high heat. Cook fillets in hot oil, 3 to 4 minutes per side, depending on thickness.
5Serve immediately with tomatillo relish.
No Nutritional Information Available