Chef Jim Urdiales's Pescado con Tomatilla
BATON ROUGE - Chef Jim Urdiales cooked one of his fish and shrimp specialties. He said you can make this dish with any type of fish, not just tilapia.
Pescado con Tomatilla
This dish is a pan sauteed tilapia over sauteed spinach and topped with grilled shrimp and tomatilla sauce with sliced avocado. It's served at Mestizo's Restaurant in Baton Rouge with black beans and cotija cheese.
Recipe for Tomatilla Sauce
15 green tomatillas
4 cloves of garlic
3 oz. of salt
3 oz. of white pepper
1/2 cup of water
Place all items in a roasting pan and cook covered for 50 minutes at 350 degrees. Remove and let temp lower so you can blend all items. You can use tomatilla sauce for dipping or on top of any item.
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