Fish Fillets in Mole Verde
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup water
- 1 tablespoon olive oil
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 1/4 teaspoons salt
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground coriander
- Carbohydrate 8 g(3%)
- Cholesterol 73 mg(24%)
- Fat 14 g(22%)
- Fiber 3 g(11%)
- Protein 34 g(67%)
- Saturated Fat 2 g(10%)
- Sodium 797 mg(33%)
- Calories 290
Preparation Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth. Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.
Preparation Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth. Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.
