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Crispy Whole Striped Bass With Red Tomatillo Sauce And Roasted Red Potatoes Recipe

Nutrition per serving    (USDA % daily values)
CAL
1826
FAT
121%
CHOL
181%
SOD
34%

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Ingredients for 4 servings

Salt and freshly ground pepper

2 tablespoons honey

3 tablespoons olive oil

2 cloves garlic, coarsely chopped

3 tablespoons chopped cilantro

1 tablespoon finely chopped flat leaf parsley

4 tablespoons olive oil

1/2 to 3/4 cup water

1/4 cup red wine vinegar

2 cloves garlic, finely chopped

1 tablespoon finely chopped chives

1 tablespoon finely chopped cilantro

8 tomatillos, husked and washed

1 large red onion, finely diced

1/2 habanero chile, coarsely chopped

2 cups rice flour

12 new potatoes, cut in half or quartered depending on size

4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry

Peanut oil or canola oil, for frying

3 tablespoons New Mexico chile powder

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