Baked mahimahi with tomatillo salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Tomatillos -- finely |
| Chopped | ||
| ½ | cup | Yellow tomato -- seeded |
| ¼ | cup | Green onions -- minced |
| 3 | tablespoons | Cilantro -- minced |
| 1 | tablespoon | Jalapeno pepper -- seeded, |
| Minced | ||
| ½ | teaspoon | Cumin powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | tablespoon | Lemon juice |
| 1 | teaspoon | Sesame oil -- dark |
| 1 | pounds | Mahimahi fillets |
| Vegetable cooking spray, | ||
| Olive oil | ||
Directions
Combine first 8 ingredients in a small bowl; stir well. Cover and chill thoroughly. Combine lemon juice and sesame oil; brush mixture evenly over both sides of each fillet. Place fillet in an 11x7x1-½-inch baking dish coated with cooking spray. Bake uncovered at 450F for 15 minutes or until fish flakes easily when tested with a fork. Tranfer to a serving platter.
Spoon tomatillo mixture evenly over fillets. Serve immediately.
Recipe By : Cooking Light 1994, p. 123 File
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