This is another recipe which is provided to you by cooking Chilean sea bass recipes with Yan. Now we are going to cook Chilean sea bass with tomatillo sauce. In case you don't know what tomatillo is, it is a small tomato that has the color type of yellow to purple with a bladder like husk. As we all know, Chilean sea bass is rich in healthy fish oil. Now, I am not going to talk about it that much since I am planning to talk about it extensively on my neck's succeeding posts. If you are excited to start cooking this recipe then let us now start by noting the ingredients that you do this Chilean sea bass recipe.
Here are the ingredients:
-one chopped cloves of garlic
-one fourth minced onion
-1 pound of tomatillos
-2 cups of water
-2 teaspoon of lime juice
-a nonstick cooking spray
-one chopped Serrano chile
-for pieces of Chilean sea bass fillet, 1 inch thick, four ounces each
-2 teaspoon of oil
-1 teaspoon of salt
-one fourth cup off low fat sour cream
-one minced cilantro for garnish
The first thing we are going to do is to remove the husks on the tomatillos and then watching them in running water. After doing it, mix the tomatillos and water in the saucepan. Start to boil and simmer until the tomatillos look tender. This usually takes about 10 minutes. And then, puree liquid and then set it aside for the meantime. Cover the skillet with cooking spray. Fry garlic, onion and chile all together until they become tender. Do this for one to two minutes. When you are finished, mix the tomatillo puree with them. Bring them together to simmer and cook until the puree thickens slightly for about five minutes. Mix it with salt and lime juice. Pour in the Chilean sea bass fillet into four separate baking dishes. Pour in the tomatillo sauce over the fish fillets. Bake them for about 30 minutes at the heat level of 375° until the fish fillets flake easily when tested with a knife. Before serving, pour in the low-fat sour cream over the fish and then sprinkle the fillets with cilantro. This recipe can usually serve up to four.