Seafood Recipes

Sauce:
1 lb baby tomatillos, husked
6 dried pasilla negro, 
seeded and deveined
2 1/2 Cups water
2 large cloves garlic, peeled
salt to taste

Fish:
6 Cups water
1 1/2 tsp. salt
32 fresh corn leaves
6 catfish, trout, carp, 
black bass or sea bass fillets,
( about 1/2 lb each )
Fresh ground pepper, to taste
1/4 Cup olive oil
4 Tbsp. butter, diced
2 Tbsp. ginger, chopped fine
2 Tbsp. garlic, 
or elephant garlic, chopped fine
16 green onions, sliced thin
2 Cups cilantro, leaves

Prepare the Sauce:

Preheat a heavy skillet.  
Roast tomatillos,
turn often to prevent burning. 
Add to medium saucepan.  
Lightly toast chiles -- 
don't burn. 
Add to tomatillos, 
and then add the water.  
Cook, covered, 
until soft, 
about 8-10 min.  
Add garlic, 
and simmer 3 more minutes.  
Drain, reserving liquid.  
Puree sauce ingredients 
along with salt.  
Add reserved liquid if needed.  

Place steamer rack in steamer 
and add water and salt.  
Layer about 10 corn leaves 
over rack.  
Cover steamer and 
let heat 10 min. 
Place 1 fillet each 
on a corn leaf, 
season with salt and pepper, 
then cover with olive oil, 
butter, ginger, 
scallions and cilantro.  
Fold leave to make a
packet, use additional 
leaf if needed. 
Wrap corn bundles 
in aluminum foil. 
Place in steamer, 
cover with remaining 
corn leaves 
and cook 10-15 minutes or 
until fish flakes slightly.

Open packets, 
serve fish over rice 
and drizzle sauce.