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Title: Braised Snapper In Tomatillo Salsa
Yield: 4 Servings

Ingredients

      1    no ingredients

Instructions

1 1/2 lb tomatillos, hulls removed;
-quartered
1 green bell pepper, cut into
-chunks; cored, seeded
1 c cilantro (fresh); loosely
-packed
4 scallions; coarsely chopped
1/4 c pine nuts; toasted
1 - 2 serrano chilies, cored,
-seeded; minced
pinch ground cumin
salt and freshly ground
-black peppe;

Preheat oven to 325. In food processor or blender, puree tomatillos, bell
pepper, cilantro, green onions, pine nuts and chilies until smooth. (If
using a blender, puree the ingredients in 2 or 3 batches) Stir in cumin
with salt and pepper to taste. Put snapper fillets in lightly greased
oven-proof baking dish. Pour on salsa and bake until just opaque through,
13 - 15 minutes. Serve hot with Spanish rice and sliced avocados or
mangos.

Preparation Time: 20 mi

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