Braised Snapper In Tomatillo Salsa Recipe

• 1 1/2 lb Tomatillos, hulls removed, quartered
• 1 x Green bell pepper, cut into chunks, cored, seeded
• 1 c. Cilantro (fresh), loosely packed
• 4 x Scallions, coarsely minced
• 1/4 c. Pine nuts, toasted
• 1 x Serrano chilies, cored, seeded, chopped, up to 2 Healthy pinch grnd cumin Salt and freshly grnd black peppe

1. Preheat oven to 325.
2. In food processor or possibly blender, puree tomatillos, bell pepper, cilantro, green onions, pine nuts and chilies till smooth.
3. (If using a blender, puree the ingredients in 2 or possibly 3 batches) Stir in cumin with salt and pepper to taste.
4. Put snapper fillets in lightly greased oven-proof baking dish.
5. Pour on salsa and bake till just opaque through, 13 - 15 min.
6. Serve warm with Spanish rice and sliced avocados or possibly mangos.
7. Preparation Time: 20 mi

green bell pepper, cilantro, scallions, nuts, serrano chilies

Taken from cookeatshare.com/recipes/braised-snapper-in-tomatillo-salsa-90810 (may not work)