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Steamed Fish With Tomatillo-Black Pasilla Chile Sauce

fish, mexican, spice

1 sauce
1 lb baby tomatillos, husked
6 dried pasilla negro, seeded
1 and deveined
2 1/2 cup water
2 large cloves garlic, peeled
1 salt to taste
1 fish
6 cup water
1 1/2 teaspoon salt
32 fresh corn leaves
6 catfish, trout, carp, black
1 bass or sea bass fillets,
1 about 1/2 lb each
1 fresh ground pepper, to
1 taste
1/4 cup olive oil
4 tablespoon butter, diced
2 tablespoon ginger, chopped fine
2 tablespoon garlic, or elephant garlic,
1 chopped fine
16 green onions, sliced thin
2 cup cilantro, leaves

(Pescado al vapor con Salsa de Tomatillo y Chile) Prepare the Sauce: preheat a heavy skillet. Roast tomatillos, turn often to prevent burning. Add to medium saucepan. Lightly toast chiles -- don't burn. Add to tomatillos, and then add the water. Cook, covered, until soft, about 8-10 min. Add garlic, and simmer 3 more min. Drain, reserving liquid. Puree sauce ingredients along with salt. Add reserved liquid if needed. Place steamer rack in steamer and add water and salt. Layer about 10 corn leaves over rack. Cover steamer and let heat 10 min. Place 1 fillet each on a corn leaf, season with salt and pepper, then cover with olive oil, butter, ginger, scallions and cilantro. Fold leave to make a packet, use additional leaf if needed. Wrap corn bundles in aluminum foil. Place in steamer, cover with remaining corn leaves and cook 10-15 min or until fish flakes slightly. Open packets, serve fish over rice and drizzle sauce. From 'Cuisine of the Water Gods', Patricia Quintana From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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