Fried Or Grilled Fish With Tomatillo Sauce Recipes

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CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE



Crispy Whole Striped Bass with Red Tomatillo Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
1/2 to 3/4 cup water
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground pepper

Steps:

  • Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
  • Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve.
  • Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
  • Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.

FRIED OR GRILLED FISH WITH TOMATILLO SAUCE



Fried or Grilled Fish with Tomatillo Sauce image

This is a spicy sauce for any fried fish, it also works very well with a fried chicken breast. Just use the same frying technique as the fish. I have also used it with grilled fish and chicken but I prefer the crispy crunch of the meat with the spicy and tangy punch of the sauce. Sometimes I like to garnish it with a dab of sour cream or Mexican style Crema.

Provided by Stephanie Morris @Rattailusa-67

Categories     Chicken

Number Of Ingredients 11

- as many fish fillets as you need to feed your group
- panko bread crumbs
- well beaten egg
- salt, pepper
- garlic powder
- oil for frying
TOMATILLO SAUCE
12 - fresh tomatillos or 1 large can of canned tomatillos
1 can(s) chicken broth
2 - fresh jalapenos, trimmed and seeded
3 0r 4 - fresh limes or a small plastic bottle of real lime juice

Steps:

  • dip fish fillets (or chicken) in beaten egg and roll in Panko and seasoning pressing the panko into the fillets.
  • fry till crisp and brown, drain on paper towel
  • While you are frying the fillets dehusk and wash then quarter the fresh tomatillos, put in a sauce pan with the chicken stock and the jalapenos
  • Cook the tomatillos until they are tender (it won't take as long with canned tomatillos) and the jalapeno is soft carefully remove from heat and pour into a blender reserving half the liquid in the pan.
  • Put a towel over the lid of the blender and hold firm while blending. Add more liquid as needed till you have a pourable sauce but not a thin sauce.
  • Add the lime juice a tablespoon at a time and taste after each addition until it has a bit of a tang and you can taste the lime juice.
  • You can serve the fish laying side by side with a trickle of Tomatillo sauce straight down the middle or you can serve it on the side and let everyone add as they like it.

RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE



Rachael Ray's Tilapia With Tomatillo Sauce image

From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.

Provided by BecR2400

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 tilapia fillets (1 1/4 to 1 1/2 pounds total)
salt & freshly ground black pepper, to taste
1 teaspoon ground cumin (eyeball it)
1/2 teaspoon sweet paprika (eyeball it)
2 tablespoons extra virgin olive oil (divided use)
1 lime, juice of
1/2 medium red onion, chopped
1 jalapenos or 1 serrano pepper, seeded and finely chopped
2 -3 garlic cloves, finely chopped
8 -10 tomatillos, peeled and diced, with juice
6 ounces pale beer
2 tablespoons chopped fresh cilantro, a palmful, plus
3 -5 sprigs fresh cilantro, for garnish

Steps:

  • Season the tilapia on both sides with salt, pepper, cumin and paprika.
  • Preheat a nonstick skillet over medium-high heat.
  • Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
  • Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
  • Return the skillet to the stove over medium-high heat.
  • Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
  • Season with salt and pepper and saute another 1 or 2 minutes.
  • Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
  • Reduce the heat to low and simmer 5 minutes.
  • Add cilantro, and adjust salt and pepper to taste.
  • Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
  • Serve with recipe #112774, if desired.

TOMATILLO-POACHED FISH WITH CILANTRO LIME RICE



Tomatillo-Poached Fish with Cilantro Lime Rice image

A fresh tomatillo salsa doubles as the poaching liquid for firm-fleshed white fish, such as halibut or cod, served with zesty cilantro rice. This dish is light, but the crispy fried jalapeño slices add just the salty crunch needed on top!

Provided by Gabriela Rodiles

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups long-grain white rice
1 tablespoon vegetable oil, plus more for frying
Kosher salt
3/4 pound tomatillos (about 6 large), husked and quartered
1/4 medium white onion, cut into 4 pieces
3 large jalapeños, stemmed and seeded if desired
2 cloves garlic
1 small bunch cilantro, stems and leaves separated
2 limes, zested and juiced
Four 6-ounce skinless firm, white-fleshed fish fillets, such as halibut or cod, pin bones removed and patted dry
2 tablespoons all-purpose flour

Steps:

  • Stir together the rice, 3 cups water, 1 tablespoon oil and a pinch of salt in a medium pot and bring to a boil over high heat. Cover, reduce the heat to low and cook until fluffy and tender, about 20 minutes.
  • Bring a large straight-sided skillet or saute pan filled with water to a boil over high heat. Add the tomatillos and cook until softened and slightly pale, about 4 minutes. Drain the tomatillos and put in a blender along with the onion, 1 jalapeno, garlic, cilantro stems and 1/2 teaspoon salt. Put the lid on the blender, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute. Pour the tomatillo salsa back into the same skillet or saute pan and set over medium heat.
  • Season the fish fillets on all sides with 2 teaspoons salt. Nestle the fish in the tomatillo salsa, cover and cook until the fish is opaque and there is no resistance when a paring knife is inserted, 6 to 8 minutes.
  • Reserve 1/4 cup loosely packed cilantro leaves for garnish and chop the remaining cilantro leaves to yield 1/4 cup.
  • When the rice is done, use a fork to fluff it, then stir in the lime zest, lime juice and the 1/4 cup chopped cilantro leaves. Season with 1/2 teaspoon salt. Keep warm.
  • Generously coat a small saute pan with oil and heat over medium high until shimmering. Add a pinch of flour to the oil. If it sizzles, the oil is ready for frying. Line a small plate with paper towels.
  • Thinly slice the 2 remaining jalapeños crosswise. Put the flour in a small bowl. Working in batches, coat the jalapeño slices in the flour, then fry on each side until the seeds are golden brown, 2 to 3 minutes total. Transfer to the prepared plate and season with a pinch of salt.
  • To serve, put a quarter of the rice on left side of a wide shallow bowl, spoon a quarter of the tomatillo salsa on the right side and use a spatula to carefully place 1 fish fillet on top. Repeat with the remaining rice, salsa and fish. Garnish with the reserved cilantro leaves and a fried jalapeño slices.

GRILLED SWORDFISH WITH TOMATILLO SAUCE



Grilled Swordfish With Tomatillo Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds)
2 tablespoons olive oil
3 cloves garlic, unpeeled
1 pound tomatillos
2 jalapeno chilies, seeded and sliced
1 to 2 teaspoons sugar (or to taste)
1/3 cup dry white wine
1 tablespoon white-wine vinegar
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
1/3 cup fresh coriander leaves
Coriander sprigs to garnish

Steps:

  • Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
  • Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.
  • Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
  • Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.
  • To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams, TransFat 0 grams

CHILE-GLAZED HALIBUT WITH AVOCADO-TOMATILLO SAUCE



Chile-Glazed Halibut with Avocado-Tomatillo Sauce image

Provided by Barbara Pool Fenzl

Categories     Blender     Garlic     Herb     High Fiber     Orange     Halibut     Avocado     Summer     Grill/Barbecue     Tomatillo     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Glaze
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles*
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon
Sauce
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped**
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce
Fish
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

Steps:

  • For glaze:
  • Mix all ingredients in blender until smooth. Season with salt and pepper.
  • Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
  • For Sauce:
  • Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
  • For fish:
  • Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
  • *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
  • **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

FRIED WHOLE FISH WITH TOMATILLO SAUCE



Fried Whole Fish With Tomatillo Sauce image

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

Provided by Amiel Stanek

Categories     Bon Appétit     Dinner     Fish     Fry     Tomatillo     Cilantro     Bass     Jalapeño     Seafood     Snapper

Number Of Ingredients 7

1 bunch cilantro
8 ounces tomatillos, husks removed, rinsed, coarsely chopped
1/4 cup drained jarred pickled jalapeños, plus 1 tablespoon (or more) brine from jar
Kosher salt
3 cups vegetable oil
1 (1 1/2-2-pound) whole fish (such as black sea bass or red snapper), cleaned
Warm tortillas (for serving)

Steps:

  • Trim cilantro at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about 1/2 cup worth of stems and place in a blender along with tomatillos, pickled jalapeños, and pickling liquid. Purée until smooth; taste and season sauce with salt and more pickling liquid if desired.
  • Heat oil in a large cast-iron skillet over high. Transfer fish to a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone. Season fish generously inside and out with salt.
  • When the oil is hot-it should be shimmering, and when you drop a small piece of tortilla into the oil it should begin sizzling immediately-grip the fish firmly by the tail and carefully lower, head first, into skillet, making sure to lay it down away from you. (If the tail sticks out of the pan a bit, it's not a huge deal.) Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, about 4 minutes. While the fish is frying, use a metal spoon to baste the inside of the fish's head with a bit of hot oil periodically. Use tongs and a fish spatula to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
  • Pour tomatillo sauce onto a rimmed platter and gently place fish on top. Tuck reserved cilantro into the cavity between the fish's head and body and around the fish. Serve with tortillas.

BASA FILLETS IN TOMATILLO SAUCE



Basa Fillets in Tomatillo Sauce image

This is a recipe that I tried and my husband and I really liked it. I made it spicy, but you can control the heat.

Provided by ANGELICA682

Categories     Seafood     Fish     Catfish

Time 50m

Yield 6

Number Of Ingredients 13

1 ½ cups long grain white rice
2 ½ cups water
3 teaspoons chicken bouillon granules
1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste
1 tablespoon corn oil
½ cup chopped onion
1 ½ pounds swai fish
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
  • Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
  • Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
  • Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!

Nutrition Facts : Calories 379.3 calories, Carbohydrate 43.9 g, Cholesterol 53.5 mg, Fat 12.2 g, Fiber 2.5 g, Protein 22.2 g, SaturatedFat 2.5 g, Sodium 1416.3 mg, Sugar 4.1 g

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