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Baked Chilean Sea Bass with Tomatillo Sauce

How about a journey to the Mediterranean seashore in Italy today, as we make Seared Sea Bass with tomatoes and spinach! I even have the fine recipe for you from vintage Italy and Borio’s own family Cucina. OMG!!! Call the own family, fire up the stove, and let’s have some family time across the table with Pesci that constantly makes existence better. Join Celebrity chef, Joe Borio, host of the YouTube cooking display, Cooking Italian with Joe, as he shares a tremendous, easy, scrumptious, recipe from nonna Borio and owns family. This is an easy, delicious, and addictive recipe this is so easy and delicious that it’s going to provoke your circle of relatives, buddies, or you are subsequent to get collectively. A scrumptious taste and experience of old Italy you’ll need to proportion with your circle of relatives for generations to return.

Baked Chilean Sea Bass with Tomatillo Sauce
Baked Chilean Sea Bass with Tomatillo Sauce

Ingredients

  • 1 pound tomatillos
  • 2 Cups water
  • nonstick cooking spray
  • 1 garlic clove; minced
  • 1/4 onion; chopped
  • 1 Serrano chile; 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

Instructions

  1. Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in a saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid; set aside.
  2. Coat skillet with cooking spray. Saute garlic, onion, and chile 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.
  3. Put filets into 4 individual baking dishes. Pour tomatillo sauce over fish. Bake at 375 degrees until fish flakes easily when tested with a fork, about 30 minutes.
  4. Just before serving, spoon sour cream over fish and sprinkle with cilantro.

NotesThis recipe yields 4 servings.

Each serving: 162 calories; 666 mg sodium; 42 mg cholesterol; 6 grams fat; 9 grams carbohydrates; 19grams protein; 0.17 gram fiber.

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