Basa Fillets in Tomatillo Sauce

Basa Fillets in Tomatillo Sauce

by Maëlia Muller 1 year ago
4.5 (10)
30 minutes
379.3 kcal
43.9 g carbs
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Description

This is a recipe that I tried and my husband and I really liked it. I made it spicy, but you can control the heat.

Ingredients
  • 1 ½ cups long grain white rice
  • 2 ½ cups water
  • 3 teaspoons chicken bouillon granules
  • 1 pound fresh tomatillos, husks removed
  • 3 jalapeno peppers, cut into large pieces
  • 1 clove garlic
  • 1 tablespoon salt, or to taste
  • 1 tablespoon corn oil
  • ½ cup chopped onion
  • 1 ½ pounds swai fish
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
Directions
  1. 1. Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
  2. 2. Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 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 blend in more jalapeno as desired. Set aside.
  3. 3. Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
  4. 4. Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!
Nutrition Facts
serving: 6 servings
calories: 379.3 kcal
carbohydrates: 43.9 g
protein: 22.2 g
saturated fat: 2.5 g
cholesterol: 53.5 mg
sodium: 1416.3 mg
fiber: 2.5 g
sugar: 4.1 g
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