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Basa With Tomatillo Relish

Cooking Connection



Quick and easy


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 aside. 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 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.

Cut basa into 4 portions. Season both sides with salt and pepper. Turn fish in flour to lightly coat each side; shake off excess flour.

Heat 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.

Serve immediately with tomatillo relish.
Nutritional Information
No Nutritional Information Available
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