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Basa Fillets in Tomatillo Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Crispy basa fillets over fragrant rice, drizzled with zesty tomatillo sauce. Pair with a refreshing drink. Delicioso!
Ingredients:
  • 1.5 cups long grain white rice
  • 2.5 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
  • 0.5 cup chopped onion
  • 1.5 pounds swai fish
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
Instructions:
  • In a saucepan, simmer the rice, water, and bouillon until the rice is tender and the water is absorbed. Let it sit aside once done.
  • In a large pot, bring 2 inches of water to a boil. Add jalapenos and cook for 5 minutes. Then add the tomatillos and boil for an additional 5 minutes. Remove tomatillos with a slotted spoon and transfer to a blender. Add 1 clove of garlic, salt, and 1 or 2 jalapenos. Puree until smooth, adjust spiciness with more jalapenos if needed. Set aside.
  • In a big skillet, warm corn oil over medium heat. Sauté onions and 1 clove of garlic until fragrant. Add fish fillets and cook for 2 minutes on each side. Stir in tomatillo sauce, cilantro, and lime juice. Simmer briefly or broil until fish is flaky.
  • Present the fish on a fluffy bed of rice. Drizzle the sauce generously over the top. Pair with your preferred ice-cold drink. Bon Appétit!

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