Free Recipe Huachinango En Salsa Verde
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Huachinango En Salsa Verde Recipe
1/2 c Coarsely chopped onion
2 tb Chopped fresh cilantro
2 Fresh Jalapeno chiles; stems
-removed
1 cn (13-oz) tomatillos; well
-drained; rinsed
6 Fresh green chiles (hot as
-you like); parched, peeled,
-seeded; de-ribbed
1/4 c Unsalted butter
1/2 c All-purpose flour
1/2 ts Salt
Freshly ground black pepper
6 (6-8 oz) red snapper fillets
Hot cooked rice
Huachinango En Salsa Verde Preparation
To make salsa verde, place onion, cilantro, jalapenos and tomatillos in a blender or food processor and process until very smoothly pureed. Cut each green chile lengthwise; open out to make a flat sheet. Set aside. Preheat oven to 375. Melt butter in a skillet; meanwhile, combine flour, salt and black pepper to taste in a shallow, flat-bottomed dish. Dip fillets in flour mixture, then cook in butter, turning once, about 5 minutes per side, or until light golden brown. Wrap each fillet in a green chile ”blanket”; arrange wrapped fillets on an ovenproof platter and top with salsa verde. Place in oven just until salsa and chiles are hot; then serve on warmed plates accompanied with rice. Makes 6 servings. NOTE: See ”Parched Peppers” recipe for info on making these. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Huachinango En Salsa Verde?
If you know a better Huachinango En Salsa Verde Recipe please comment below.