Best easy fish – Food and Wine Magazine

Today I tested my recipe named by Food and Wine Magazine as the best easy fish recipe  and it is fabulous and easy. The recipe recommends that you turn the fish over using two spatulas but I used one of the best gifts I ever have gotten:  a large, wide metal spatula designed especially for fish. There is nothing like the perfect tool to make this cook happy! I use it time and again and I really recommend this piece of equipment or is  a tool?  I found something like it here but amazon has a similar one.

1/2 pound tomatillos, husks removed

Salt

1/2 cup fresh lime juice

1/2 small white onion, coarsely chopped

4 jalapenos, seeded and chopped

4 cilantro sprigs (I added about 10-12)

3 garlic cloves

1/ cup pure olive oil

One 2-pound red snapper,cleaned (They did not have a small red snapper today so I used a striped bass)
In a small saucepan, sprinkle the tomatillos with a pinch of salt. Cover with water, bring to a boil and cook just until the tomatillos change color, about 5 minutes.  drain and let cool.  Transfer the tomatillos to a blender, add the lime juice, onion, jalapenos, cilantro sprigs,garlic and 1/4 cup water and puree.In a large non-stick skillet, heat the olive oil.  Season the fish, inside and out with 1 teaspoon salt. Add the fish to the skillet, and fry over moderately high heat, turning once until crisp and golden, about 15 minutes.

Tilt the pan slightly and spoon off  the oil. Add the sauce and cook, spooning the sauce over he fish, until it is hot and the fish is cooked through, about 5 minutes. Using 2 spatula or my recommended fish spatula, transfer the fish to a platter.  Add the butter to the skillet; swirl until melted. Season the sauce with salt, pour over the fish and serve.