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I swapped the Basa (which I have about as much hope of finding in Wyoming as a subway...) and I used regular catfish fillets. I also used Tortuava (sea bass) another time and it was also excellent.) This is a fabulous recipe and the end product is very eye-catching. You can alter the hotness of the salsa up or down, depending on your own personal preference. As I stated before, I am a vegetarian so great fish recipes are always a plus for me.

1 1/2 cups long grain white rice
2 cans chicken broth
1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste

1 tablespoon corn oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 pounds basa (Vietnamese catfish) fillets or fish of your choice
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Combine the rice, and chicken broth in a pan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.

Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.

Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
Serve fish immediately on a bed of rice. Spoon sauce over the top. Serve with ice-cold Tecate Beer or Dos X'ies...Corona is too civilized!