BAKED TILAPIA FILLETS WITH TOMATILLOS (for four)
1 pound tomatillos
2 cups water
1 clove garlic, minced
¼ onion, chopped
1 serrano chile, minced
2 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons lime juice
four 5 to 6 ounce, ¾ inch thick tilapia fillets, rinsed and patted dry with paper towels
1/4 cup sour cream
chopped cilantro, for garnish
- Remove husks from the tomatillos, then wash them under cold running water. Combine the tomatillos and water in a saucepan. Bring to a boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid and set aside.
- Saute garlic, onion and chile in oil in a large, heavy skillet until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to a simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice. Add the tilapia fillets and nap with the tomatillo sauce.
- Bake at 375* until fish flakes easily when tested with a fork, about 20 minutes. Just before serving, spoon sour cream over fish and sprinkle with cilantro.
adapted from the Los Angeles Times