Fried Or Grilled Fish With Tomatillo Sauce Recipes

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.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss the tomatillos and red onion with the olive oil, and salt and pepper to taste. Spread on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives and chopped cilantro. Roast 20 to 30 minutes for rare to medium rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Continue to roast until tender and caramelized, about 5 minutes more.
• Serve the tomatillos and onions alongside the salmon.

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.