Recipe - Huachinango En Salsa Verde

One half cup Coarsely chopped onion
2 tablespoon Chopped fresh cilantro
2 Fresh Jalapeno chiles; stems
removed
1 cn (13oz) tomatillos; well
drained; rinsed
6 Fresh green chiles (hot as
you like); parched, peeled,
seeded; deribbed
One fourth cup Unsalted butter
One half cup Allpurpose flour
One half teaspoon Salt
Freshly ground black pepper
6 (68 oz) red snapper fillets
Hot cooked rice

To make salsa verde, place onion, cilantro, jalapenos and tomatillos in a
blender or food processor and process until very smoothly pureed. Cut each
green chile lengthwise; open out to make a flat sheet. Set aside. Preheat
oven to 375. Melt butter in a skillet; meanwhile, combine flour, salt and
black pepper to taste in a shallow, flatbottomed dish. Dip fillets in
flour mixture, then cook in butter, turning once, about 5 minutes per side,
or until light golden brown. Wrap each fillet in a green chile 'blanket';
arrange wrapped fillets on an ovenproof platter and top with salsa verde.
Place in oven just until salsa and chiles are hot; then serve on warmed
plates accompanied with rice. Makes 6 servings.

NOTE: See 'Parched Peppers' recipe for info on making these.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.