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Braised Snapper in Tomatillo Salsa
1 1/2 lb Tomatillos, hulls removed; quartered
1 Green bell pepper, cut into chunks; cored, seeded
1 c Cilantro (fresh); loosely packed
4 Scallions; coarsely chopped
1/4 c Pine nuts; toasted
1 Serrano chilies, cored, seeded; minced, up to 2
Pinch ground cumin
Salt and freshly ground black pepper
Preheat oven to 325. In food processor or blender, puree tomatillos,
bell pepper, cilantro, green onions, pine nuts and chilies until
smooth. (If using a blender, puree the ingredients in 2 or 3 batches)
Stir in cumin with salt and pepper to taste. Put snapper fillets in
lightly greased oven-proof baking dish. Pour on salsa and bake until
just opaque through, 13 - 15 minutes. Serve hot with Spanish rice
and sliced avocados or mangos.
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