Snapper in Chile-Lime Sauce (Pescado en Chile-Limon)

1. 1

   In a small saucepan, sprinkle the tomatillos with a pinch of salt.

2. 2

   Cover with water, bring to a boil and cook just until the tomatillos change color, 5 minutes.

3. 3

   Drain and let cool.

4. 4

   Transfer the tomatillos to a blender, add the lime juice, onion, jalapenos, cilantro sprigs, garlic cloves and 1/4 cup of water and puree.

5. 5

   In a large nonstick skillet, heat the olive oil.

6. 6

   Season the fish inside and out with 1 teaspoon of salt.

7. 7

   Add the fish to the skillet and fry over moderately high heat, turning once, until golden and crisp, 15 minutes.

8. 8

   Tilt the pan slightly and spoon off the oil.

9. 9

   Add the sauce and cook, spooning the sauce over the fish, until it is hot and the fish is cooked through, 5 minutes.

10. 10

    Using 2 spatulas, transfer the fish to a platter.

11. 11

    Add the butter to the skillet; swirl until melted.

12. 12

    Season the sauce with salt, pour over the fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.