Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.