Mestizo's Pescado con Tomatillo
BATON ROUGE- Jim Urdiales, owner of local restaurant Mestizo, visited the kitchen on News 2 at 4 p.m. to show us how to make Pescado con Tomatillo.
The dish consists of pan seared sea bass over sautéed spinach with tomatillo sauce, grilled shrimp, sliced avocado, and side of black beans.
Recipe for Tomatilla Sauce
- 20 Tomatilla
- 1 White Onion
- 4 cloves of garlic
- 2 ounces of salt
- 2 ounces of black pepper
- 2 ounces of granulated garlic
Jim says to roast all items on a cooking sheet with olive oil at 425 degrees for 20 minutes. He says to let it cool and then blend all items with water or chicken stock.
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