Recipe - Steamed Fish Wtomatillo-Black Pasilla C

SAUCE
1 pound Baby tomatillos; husked
6 Dried Pasilla Negro; seeded
and deveined
2 One half cup Water
2 Cloves (large) garlic;
peeled
Salt to taste

FISH
6 cup Water
1 One half teaspoon Salt
32 Fresh corn leaves
6 Catfish; trout, carp, black
bass or sea bass fillets;
about One half pound each
Fresh ground pepper; to
taste
One fourth cup Olive oil
4 tablespoon Butter; minced
2 tablespoon Ginger; chopped fine
2 tablespoon Garlic; or elephant garlic,
chopped fine
16 Green onions; cut or sliced up thin
2 cup Cilantro; leaves

Steamed Fish with TomatilloBlack Pasilla Chile Sauce (Pescado al vapor con
Salsa de Tomatillo y Chile). From 'Cuisine of the Water Gods', Patricia
Quintana. Serves 6.

Prepare the Sauce: preheat a heavy skillet. Roast tomatillos, turn often
to prevent burning. Add to medium saucepan. Lightly toast chiles don't
burn. Add to tomatillos, and then add the water. Cook, covered, until soft,
about 810 min. Add garlic, and simmer 3 more min. Drain, reserving liquid.
Puree sauce ingredients along with salt. Add reserved liquid if needed.

Place steamer rack in steamer and add water and salt. Layer about 10 corn
leaves over rack. Cover steamer and let heat 10 min. Place 1 fillet each
on a corn leaf, season with salt and pepper, then cover with olive oil,
butter, ginger, scallions and cilantro. Fold leave to make a packet, use
additional leaf if needed. Wrap corn bundles in aluminum foil. Place in
steamer, cover with remaining corn leaves and cook 1015 min or until fish
flakes slightly. Open packets, serve fish over rice and drizzle sauce.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.