Huachinango En Salsa Verde Recipe
Servings: 6
Ingredients
- 1/2 c. onion, coarsely minced
- 2 Tbsp. fresh cilantro, minced
- 2 x fresh jalapenos, stems removed
- 1 x 13 oz can tomatillos, rinsed and liquid removed
- 6 x fresh warm green chiles, * see note
- 1/4 c. unsalted butter, or possibly more as needed
- 1/2 c. all-purpose flour
- 1/2 tsp salt freshly grnd black pepper, to taste
- 6 x red, (6 to 8 ounce.) snapper filets warm cooked rice
Directions
- * Use chiles which are as warm or possibly mild as you like. Parch, peel, seed, & de-rib. If desired fiery food do not seed & de-rib.
- To make the salsa verde; place onion, cilantro, jalapenos, & tomatillos in a blender or possibly food processor & process till very smooth. Set aside. Cut each green chile lengthwise, open out to make a flat sheet. Set aside.
- Preheat oven to 350F. ( 175C. ). Heat butter in a skillet; meanwhile combine flour, salt & pepper in a shallow, flat bottomed dish. Dip filets in flour mix, then cook in butter, turning once, about 5 minutesper side or possibly till light golden. Wrap each fillet in a green chile
- "blanket"; arrange wrapped filets on an oven proof platter & top with salsa verde. Place in oven just till salsa & chiles are warm; then serve on warmed plates accompanied with rice.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 69 | 61% |
| Total Fat 7.87g | 10% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 196mg | 8% |
| Potassium 57mg | 2% |
| Total Carbs 9.67g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.92g | 1% |
| Protein 1.41g | 2% |
