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+--- Thread: Southwestern fish fillets(for dutch oven) (/showthread.php?tid=159875)
Southwestern fish fillets(for dutch oven) - tubeN2 - 09-21-2004
[size 1]6 6-8 ounce sea bass fillets
1 red bell pepper
1 cup corn kernels
6 tomatillos, diced
1 cup toasted pumpkinseeds
1 poblano chile, roasted, peeled, seeded and chopped
juice of 1 lime
1/2 teaspoon cumin
olive oil
salt and pepper to taste
To make salsa combine corn, tomatillos, pumpkinseeds, chile, lime juice and cumin in a bowl. Cover and refrigerate for several hours. Preheat grill. Remove stem and seeds from bell pepper. Cut in half lengthwise and brush with a little oil. Place in preheated dutch oven and cook until the skin starts to bubble and blacken. Remove from dutch oven and cut into thin strips. Season fillets with a little salt and pepper and place back in dutch oven. Cook until flaky and cooked through to the center. Serve with salsa and pepper strips. [/size]
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