Never cooked with Tomatillos, try them!
Tilapia with Tomatillos
Recipe courtesy Rachael Ray
Serves:
4 servings
Ingredients
• 1 1/4 to 1 1/2 pounds tilapia, 4 fillets
• Coarse salt
• Ground pepper
• 1 teaspoon ground cumin, eyeball it
• 1/2 teaspoon sweet paprika, eyeball it
• 2 tablespoons extra-virgin olive oil, 2 turns
of the pan
• 1 lime, halved
• 1/2 medium red onion, chopped
• 1 jalapeno or serrano pepper, seeded and
finely chopped
• 2 or 3 large cloves garlic, finely chopped
• 8 to 10 tomatillos, husks peeled and diced
• 1/2 bottled pale beer
• 2 tablespoons chopped cilantro leaves, a
palmful, plus a few sprigs for garnish
Directions
Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro
