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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 1 tablespoon butter
- 2 tablespoons flour
- 3/4 cup tomatillo, coarsely chopped (green tomatoes)
- 1/2 cup onion, coarsely chopped
- 2 poblano peppers, coarsely chopped (or sub in jalapeno for less heat)
- 1/4 cup fresh cilantro, packed coarsely chopped, plus 2 TBSP leaves for garnish
- 1/2 cup reduced-sodium chicken broth
- 3/4 cup sour cream, divided (I used Light Sour Cream)
- kosher salt
- 1 tablespoon lime juice
- 1 3/4 1 3/4 lbs salmon fillets (about 1 inch thick) or 1 3/4 lbs mahi mahi (about 1 inch thick)
Method
- Preheat oven to 375. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
- Scrape flour paste into a blender. Add tomatillos, onion, chilies, chopped cilantro, chicken broth, and 1/2 cup sour cream. Puree in blender. Pour green sauce back into frying pan; add salt and lime juice to taste and bring to a boil.
- Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8 by 12 in baking dish.
- Pour evenly over fish.
- Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.
- Serve up fish and spoon sauce over portions. Top off with small spoonfuls of remaining sour cream, and sprinkle with cilantro leaves.
