Salsa Las Glorias

This Month's Recipe

SEA BASS IN PARCHMENT WITH SALSA VERDE
6 sea bass fillets or steaks each
5-6 oz. (155-185 g) and about ¾ inches (2cm) thick
Kosher Salt to taste
16oz. jar of Tomatillo Salsa (Las Glorias)
5 cloves Garlic, coarsely chopped
1 bunch Italian parley stems remove
¾ cup (6Fl oz 180 ml.) dry white wine or water
1/3 cup (3 FL oz 80 ml) extra-virgin olive oil
1or 2 jalapenos peppers id you like to add spice.

Preheat the oven to 450 F (230 C) Remove the skin from the fish if it is still intact and run your fingers over the fish to check for and remove any embedded bones> Sprinkle with Kosher salt on both sides.

In the blender put Tomatillo Salsa, garlic, parley, wine, until smooth and thick. Season to taste with kosher salt.

Cut 6 sheets of parchment (baking) paper large enough to easily contain and rap around the fish, one piece of fish. Fold each piece in half lengthwise. Unfold and brush the center of each sheet with some of olive oil. Spoon 3 tablespoon of the of the sauce in the center of each parchment paper, place the fillet on top the sauce, and rub the fish generously with the olive oil, cover with another ¼ cup of the sauce, make sure does not came out the sides, fold your paper and wrap around, seal the edges by pleating the edges. Place packets on the baking sheet.

Bake packets for 10 minutes. If the packets are tightly sealed, they will balloon up and fill with hot steam.

Remove the packets from the oven and place on the warmed plates.

Carefully open the packets with scissors and serve at once.

SERVING TIP: Accompany with white rice

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Lilly Castano, owner of Salsas Las Glorias serves up her homemade salsas on chips at the Market.	This Month's Recipe SEA BASS IN PARCHMENT WITH SALSA VERDE 6 sea bass fillets or steaks each 5-6 oz. (155-185 g) and about ¾ inches (2cm) thick Kosher Salt to taste 16oz. jar of Tomatillo Salsa (Las Glorias) 5 cloves Garlic, coarsely chopped 1 bunch Italian parley stems remove ¾ cup (6Fl oz 180 ml.) dry white wine or water 1/3 cup (3 FL oz 80 ml) extra-virgin olive oil 1or 2 jalapenos peppers id you like to add spice. Preheat the oven to 450 F (230 C) Remove the skin from the fish if it is still intact and run your fingers over the fish to check for and remove any embedded bones> Sprinkle with Kosher salt on both sides. In the blender put Tomatillo Salsa, garlic, parley, wine, until smooth and thick. Season to taste with kosher salt. Cut 6 sheets of parchment (baking) paper large enough to easily contain and rap around the fish, one piece of fish. Fold each piece in half lengthwise. Unfold and brush the center of each sheet with some of olive oil. Spoon 3 tablespoon of the of the sauce in the center of each parchment paper, place the fillet on top the sauce, and rub the fish generously with the olive oil, cover with another ¼ cup of the sauce, make sure does not came out the sides, fold your paper and wrap around, seal the edges by pleating the edges. Place packets on the baking sheet. Bake packets for 10 minutes. If the packets are tightly sealed, they will balloon up and fill with hot steam. Remove the packets from the oven and place on the warmed plates. Carefully open the packets with scissors and serve at once. SERVING TIP: Accompany with white rice Back