Baked Mahimahi with Tomatillo Salsa
- 1/2 c Tomatillos -- finely
- Chopped
- 1/2 c Yellow tomato -- seeded
- 1/4 c Green onions -- minced
- 3 tb Cilantro -- minced
- 1 tb Jalapeno pepper -- seeded,
- Minced
- 1/2 ts Cumin powder
- 1/4 ts Salt
- 1/4 ts Pepper
- 1 1/2 tb Lemon juice
- 1 ts Sesame oil -- dark
- 1 lb Mahimahi fillets
- Vegetable cooking spray,
- Olive oil
Combine first 8 ingredients in a small bowl; stir well. Cover and chill
thoroughly. Combine lemon juice and sesame oil; brush mixture evenly over
both sides of each fillet. Place fillet in an 11x7x1-1/2-inch baking dish
coated with cooking spray. Bake uncovered at 450F for 15 minutes or until
fish flakes easily when tested with a fork. Tranfer to a serving platter.
Spoon tomatillo mixture evenly over fillets. Serve immediately.
Recipe By : Cooking Light 1994, p. 123
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
thoroughly. Combine lemon juice and sesame oil; brush mixture evenly over
both sides of each fillet. Place fillet in an 11x7x1-1/2-inch baking dish
coated with cooking spray. Bake uncovered at 450F for 15 minutes or until
fish flakes easily when tested with a fork. Tranfer to a serving platter.
Spoon tomatillo mixture evenly over fillets. Serve immediately.
Recipe By : Cooking Light 1994, p. 123
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
