Red Snapper with Tomatillo Marinade (or other fish) Recipe

"This Mexican inspired marinade captures the flavor of salsa verde with tart tomatillos, cilantro, and lime, backed up with a little heat from the jalapeno. The marinade will be thick and actually becomes part of the sauce. You can use this marinade with swordfish, pompano, white mild fish (cod, halibut, haddock, etc.), and even shrimp."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (353.8 g)
Calories 1086.9
Total Fat - 94 g
Saturated Fat - 13.2 g
Cholesterol - 41.9 mg
Sodium - 381.4 mg
Total Carbohydrate - 30.3 g
Dietary Fiber - 13.2 g
Sugars - 2.4 g
Protein - 44.4 g
Calcium - 225.5 mg
Iron - 8.1 mg
Vitamin C - 23.7 mg
Thiamin - 1.9 mg

Step by Step Method

TOMATILLO MARINADE

Step 1

Combine the first 6 ingredients (tomatillos - white wine) in a food processor, or puree batches in a blender.

Step 2

Combine the tomatillo puree, jalapeno, sugar, cilantro, and garlic in a nonreactive mixing bowl. Add salt and taste until it reaches the level you like.

REMAINING RECIPE

Step 3

Place the fish fillets in a nonreactive container, or a 1-gallon ziplock plastic bag. Pour the marinade over the fish and refrigerate for 4 - 6 hours.

Step 4

Preheat the oven to 400-degrees F. Oil a long, shallow glass or enamel baking dish. Spoon a thin layer of marinade on the bottom of the baking dish. Add the fish and cover with the remaining marinade. Bake for 30 minutes or until the fish is opaque and flakes with a fork. Serve hot.