Fish Tacos #3

Fish Tacos #3 Ingredients

2 tb Lemon juice	TOMATILLO SALSA
1 sm Dried hot red chile	1 1/4 lb Tomatillos; husks removed
2 tb Chopped fresh cilantro	1/3 c Chopped fresh cilantro
2 c Chicken broth	1 Jalapeno; serrano, or other
1 lb Red snapper or other firm	3/4 c Chicken broth
8 Corn tortillas	1/3 c Lime juice
4 c Shredded lettuce; about	Salt
3/4 c Sour cream; about

Instructions for Fish Tacos #3

From: arielle@taronga.com (Stephanie da Silva) Date: Sun, 28 Nov 1993 23:50:19 GMT From the Sunset Mexican cookbook. Not the most authentic cookbook, but not too bad, either. Prepare Tomatillo Salsa; cover and refrigeratoe. In a 10 to 12 inch frying pan, combine lemon juice, chile, cilantro, and broth. Bring to a boil over high heat. Arrange fillets in broth, overlapping if necessary. Return broth to boiling; reduce heat, cover and simmer until fish looks slightly translucent (about 10 minutes). Drain well; break into 1 inch chunks and keep warm. Pour oil to a depth of 1/2 inch into a wide frying pan and heat to 350F. When oil is hot, add a tortilla and cook until soft (about 10 seconds). Using tongs, fold in half; hold slightly open and continue to cook, turning once, until crisp (about 1 more minute). Repeat for remaining tortillas, adding more oil if necessary. Drain on paper towels. To assemble each taco, place a taco shell on a plate; spoon chunks of fish into tortilla and add salsa, lettuce and sour cream, dividing equally. Tomatillo Salsa: Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500F oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; seaon to taste with salt, if desired. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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