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Mestizo's Pescado con Tomatillo

4 years 11 months 4 days ago Wednesday, December 17 2014 Dec 17, 2014 December 17, 2014 3:48 PM December 17, 2014 in Recipes
Source: WBRZ
By: Caroline McDougall

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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