Mestizo's Restaurant: Pescado con Tomatilla
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.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
Deputies looking for trucker who may be tied to deadly ATV accident
Head of State Troopers Association arrested after firing gun at office during...
No serious damage to Sunshine Bridge after weekend tanker collision
Undersized culverts source of resident headaches
Witnesses recall group abandoning wounded 14-year-old after Father's Day shooting
'That's typical LSU;' Tailgating underway ahead of Baton Rouge Super Regional
PREVIEW: Southern breaks down Starkville Regional
LSU softball lands national No. 10 seed
Balancing Football and Track: The story of Kary Vincent Jr.
Sha'Carri Richardson's impressive impact on LSU Track and Field