Chili Tomatillo Sea Bass

This summer inspired dish was recreated after being tasted in Cancun. The tomatillos make a great sauce that can't be missed.

Ingredients:

• 2 tablespoons olive oil
• 4 medium fresh tomatillos, husks
• 3 jalapeno peppers, diced
• 3 cloves garlic
• 1 teaspoon salt
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 4 (6 ounce) sea bass fillets
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Hot cooked rice

Directions:

Heat 2 tablespoons oil in a lager skillet over medium high heat. Saute tomatillos, jalapenos and 3 cloves garlic for 5-7 minutes. Reduce heat to medium and add chicken broth. Cover and simmer until vegetables are soft. Let cool and transfer to blender. Add salt and puree, set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and 1 clove of garlic, cook and stir until fragrant. Add the fish fillets and cook for about 2 minutes per side. Pour in the tomatillo sauce and mix in the cilantro and lime juice. Simmer for a 5 minutes or until fish flakes easily with a fork. Serve fish and sauce over rice.

Number of Servings: 4