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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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