Baked Chilean Sea Bass with Tomatillo Sauce is an amazingly flavorful seafood dish worthy of the most discerning gourmet palate. A simply irresistible dish.
Baked Chilean Sea Bass with Tomatillo Sauce
Author: Epicurus.com Kitchens
Recipe type: Seafood
- 1 pound tomatillos
- 2 Cups water
- nonstick cooking spray
- 1 garlic clove; minced
- 1/4 onion; chopped
- 1 Serrano chili; minced
- 2 teaspoons oil
- 1 teaspoon salt
- 2 teaspoons lime juice
- 4 Chilean sea bass filets, 1 inch thick; (4 ounces ea)
- 1/4 Cup low-fat sour cream
- chopped cilantro; for garnish
- Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid; set aside.
- Coat skillet with cooking spray. Saute garlic, onion and chili in oil until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice.
- Put filets into 4 individual baking dishes. Pour tomatillo sauce over fish.
- Bake at 375 degrees until fish flakes easily when tested with fork, about 30 minutes.
- Just before serving, spoon sour cream over fish and sprinkle with cilantro.
This recipe yields 4 servings.
Serving size: Each of 4 servings Calories: 162 Fat: 6 g Carbohydrates: 9 g Sodium: 666 mg Fiber: 0.17 g Protein: 19 g Cholesterol: 42 mg