CHILE-LIME SAUCE: Place tomatillos in small saucepan with pinch of salt. Add water to cover, bring to boil and cook over medium-high heat until tomatillos lose dark green color, about 5 minutes. Drain and let cool to room temperature. Remove seeds from jalapenos, leaving veins intact. Place tomatillos, jalapenos, garlic, onion, lime juice and cilantro in blender and process, adding enough cold water to make about 1/2 cup thin sauce. FISH: Lightly sprinkle fish on both sides with coarse salt. Heat oil in large frying pan over medium-high heat until rippling and fragrant, then add fish and fry, turning frequently with large spatula, until light golden and nearly firm to touch, 12 to 15 minutes. Hold fish down with spatula and carefully spoon or drain off most of hot oil from pan. Pour Chile-Lime Sauce over fish and cook 5 minutes more. Remove from heat, add butter and swirl pan to melt butter. Serve immediately. Yields 4 servings. Each serving: 508 calories; 1,062 mg sodium; 83 mg cholesterol; 36 grams fat; 9 grams carbohydrates; 38 grams protein; 0.30 gram fiber Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com