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Snapper in Chile-Lime Sauce (Food&Wine)*
Nb persons: 4
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| Total: 40 min | |
| 1/2 pound | tomatillos, husk removed |
| Salt | |
| 1/2 cup | fresh lime juice |
| 1/2 small | onion, coarsely chopped |
| 4 | jalapeños, seeded and chopped |
| 4 cilantro springs | |
| 3 | garlic cloves |
| 1/2 cup | pure olive oil |
| 2 pounds | red snapper |
| 2 Tbsp | unsalted butter |
In a small saucepan, sprinkle the tomatillos with salt. Cover with water, bring to a boil and cook just until the tomatillos change color, 5 minutes. Drain and let cool. Transfer the tomatillos to a blender, add the lime juice, onion, jalapeños, cilantro springs, garlic cloves and 1/4 cup of water and purée.
In a large nonstick skillet, heat the olive oil. Season the fish with 1 tsp of salt. Add the fish to the skillet and fry over moderate high heat, turning once, until golden and crisp, 15 minutes.
Tilt the pan slightly and spinoff the oil. Add the sauce and cook, spooning the sauce over the fish, until it is hot and the fish is cooked through, 5 minutes. Using 2 spatulas, transfer the fish to a platter. Add the butter to the skillet; swirl until melted. Season the sauce with salt, pour over the fish and serve.
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