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Pan-Seared Basa Fillets with Tomatillo Sauce

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Latin American
Pan-Seared Basa Fillets with Tomatillo Sauce
Ingredients
  • 1 1/2 cups long grain white rice
  • 2 1/2 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
  • 1/2 cup chopped onion
  • 1 1/2 pounds swai fish
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
Instructions
1
Combine the rice, water and bouillon in a saucepan. Heat it up to its boiling point, then cover the pan and lower the heat to a low simmer. Allow it to cook for 15 minutes or until the rice is tender and all the water has been absorbed.
2
Meanwhile, in a large pot, bring about 2 inches of water to its boiling point. Add the jalapenos and cook for 5 minutes, then add the tomatillos. Continue boiling for another 5 minutes. Remove the tomatillos with a slotted spoon and transfer them to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos to the blender. Blend until smooth, then taste it and add more jalapeno if desired.
3
Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until the fish flakes easily with a fork.
4
Serve the fish immediately on a bed of rice. Spoon the tomatillo sauce over the top. Enjoy your meal with your favorite ice cold drink.