Directions
- Wash and chop the cilantro, peel the garlic and cut the tomatillo into small pieces.
- Mix together peppers, brine, garlic, tomatillo and cilantro.
- Blend everything into a smooth sauce. Season to taste with salt.
- Wash trout or any other fish thoroughly, make few cuts on each side and sprinkle with plenty of salt.
- Heat a one cup of oil in a pan (preferably cast iron) to 180°C (350°F).
- Fry the fish on each side until the skin is nicely browned (about 4 minutes per side).
- I recommend serving with salsa verde, tomato and onion salad and tortillas.
Ingredients
2 trouts (~500g total)
40 g cilantro
40 g pickled jalapeño peppers
1 tbps. pepper brine
1 clove of garlic
salt and pepper to taste
frying oil
tortillas for serving
230 g tomatillos (you can use canned)*
*Alternatively, you can replace them with green or yellow tomatoes with a teaspoon of lemon juice
Mexico
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