Steamed Fish W/tomatillo-Black Pasilla C

Categories: Fish

Serves: 6 Servings

Ingredients:

-----------------------------------SAUCE-----------------------------------
1 lb Baby tomatillos; husked
6 Dried Pasilla Negro; seeded
-and deveined
2 1/2 c Water
2 Cloves (large) garlic;
-peeled
Salt to taste

Instructions:
------------------------------------FISH------------------------------------
6 c Water
1 1/2 ts Salt
32 Fresh corn leaves
6 Catfish; trout, carp, black
-bass or sea bass fillets;
-about 1/2 lb each
Fresh ground pepper; to
-taste
1/4 c Olive oil
4 tb Butter; diced
2 tb Ginger; chopped fine
2 tb Garlic; or elephant garlic,
-chopped fine
16 Green onions; sliced thin
2 c Cilantro; leaves

Steamed Fish with Tomatillo-Black Pasilla Chile Sauce (Pescado al vapor con
Salsa de Tomatillo y Chile). From 'Cuisine of the Water Gods', Patricia
Quintana. Serves 6.

Prepare the Sauce: preheat a heavy skillet. Roast tomatillos, turn often
to prevent burning. Add to medium saucepan. Lightly toast chiles -- don't
burn. Add to tomatillos, and then add the water. Cook, covered, until soft,
about 8-10 min. Add garlic, and simmer 3 more min. Drain, reserving liquid.
Puree sauce ingredients along with salt. Add reserved liquid if needed.

Place steamer rack in steamer and add water and salt. Layer about 10 corn
leaves over rack. Cover steamer and let heat 10 min. Place 1 fillet each
on a corn leaf, season with salt and pepper, then cover with olive oil,
butter, ginger, scallions and cilantro. Fold leave to make a packet, use
additional leaf if needed. Wrap corn bundles in aluminum foil. Place in
steamer, cover with remaining corn leaves and cook 10-15 min or until fish
flakes slightly. Open packets, serve fish over rice and drizzle sauce.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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