Baked Chilean Sea Bass With Tomatillo Sauce
- 1 pound tomatillos
- 2 cups water
- Nonstick cooking spray
- 1 garlic clove minced
- 1/4 onion chopped
- 1 serrano chile minced
- 2 teaspoons oil
- 1 teaspoon salt
- 2 teaspoons lime juice
- 4 Chilean sea bass filets, 1" thick (4 oz ea)
- 1/4 cup low-fat sour cream
- Chopped cilantro for garnish
Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid; set aside.
Coat skillet with cooking spray. Saute garlic, onion and chile in oil until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice.
Put filets into 4 individual baking dishes. Pour tomatillo sauce over fish. Bake at 375 degrees until fish flakes easily when tested with fork, about 30 minutes.
Just before serving, spoon sour cream over fish and sprinkle with cilantro.
This recipe yields 4 servings.
Each serving: 162 calories; 666 mg sodium; 42 mg cholesterol; 6 grams fat; 9 grams carbohydrates; 19grams protein; 0.17 gram fiber.