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.
No Nutritional Information Available