Ingredients
6
6 servings
- •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
- 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!
Nutritional Facts
Per 6 servings
- Calories: 379
- Carbohydrate: 44g
- Fat: 12g
- Fiber: 3g
- Protein: 22g
- Sugar: 4g
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