Description
This is a recipe that I tried and my husband and I really liked it. I made it spicy, but you can control the heat.
Ingredients
- 1 ½ cups long grain white rice
- 2 ½ 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
- ½ cup chopped onion
- 1 ½ pounds swai fish
- 1 clove garlic, minced
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- Combine the rice
- water and bouillon in a saucepan. Bring to a boil
- then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
- Meanwhile
- in a large pot
- bring about 2 inches of water to a boil. Add jalapenos
- and cook for 5 minutes
- then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon
- and transfer to a blender. Add 1 clove of garlic
- salt and 1 or 2 jalapenos. Puree until liquid
- then taste
- and blend in more jalapeno as desired. Set aside.
- 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 fish flakes easily with a fork.
- Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6