Dinner Tonight: Fish Fillets With Spicy Green Undercoat Recipe

• 5 cherry tomatoes, cut in half
• 1 tablespoon lemon juice, from about 1/2 lemon
• 1 cup fresh cilantro, chopped
• 1/2 jalapeno, stemmed, chopped
• 3 garlic cloves, chopped
• 1-1/2 inch piece fresh ginger, peeled and chopped
• 1/2 teaspoon salt
• 1 1/2 pounds fish fillets with skin (red snapper, trout, or porgy will work), cut into four pieces
• 1 cup all-purpose flour
• Canola oil for frying

1. Add tomatoes, lemon juice, cilantro, jalapeno, garlic, ginger and salt to a food processor or blender. Process until chopped fine. Pour sauce into a large bowl. Add the fillets and toss well. Set aside for 30 minutes.
2. Remove fillets from the marinade, and transfer to a plate. Using a slotted spoon, extract some of the solids from the marinade and pat them on both sides of the fillets.
3. Pour the flour onto a large plate. Carefully add one fillet at a time, and cover both sides with the flour. Set aside on a new clean plate. Repeat process with other fillets.
4. Pour enough oil to 1/4-inch up the sides of a saute pan. Turn heat to medium-high.
5. When oil is shimmering, slip the fillets in one at a time. Cook until reddish brown, about three minutes a side. Drain on paper towels. Serve with rice or spinach.

cherry tomatoes, lemon juice, fresh cilantro, garlic, fresh ginger, salt, fish, flour, canola oil

Taken from www.seriouseats.com/recipes/2011/03/fish-fillets-with-spicy-green-recipe.html (may not work)