Baked Chilean sea bass with tomatillo sauce
Step 1 Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid
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Ingredients
- 1 pound tomatillos
- 2 cups water
- Nonstick cooking spray
- 1 clove garlic, minced
- 1/4 onion, chopped
- 1 serrano chile, minced
- 2 teaspoons oil
- 1 teaspoon salt
- 2 teaspoons lime juice
- 4 (1/4-pound) Chilean sea bass filets, each about 1-inch thick
- 1/4 cup low-fat sour cream
- Chopped cilantro, for garnish
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