Title: Huachinango En Salsa Verde
Categories: Seafood
Yield: 6 Servings

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

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 , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.