2 lbs. skinless fish fillets
2 tbsp. olive oil
2 c. chopped tomatilloes or tomatoes
1/2 c. each chopped onion and celery
1/4 c. chopped bell pepper
2 cloves chopped garlic
1 can (4 oz.) green chilies
1/2 tsp. oregano
1/2 c. clam juice or fish stock
1 tsp. chopped fresh celantro or parsley
Juice from 1 lime
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1 tsp. cumin
Salt to taste

In a saucepan, saute tomatilloes, onion, celery, bell pepper and garlic in olive oil for 5 minutes. Cool mixture slightly and coarsely chop in blender or food processor. Return to saucepan and add all other ingredients except fish. Simmer for 15 minutes to reduce liquid. Bake fillets at 350 degrees for 10 minutes per inch of fish thickness. Place fish on heated platter and spoon sauce over top. Garnish with a tomato skin rose or as desired. This sauce is also delicious with broiled, grilled or pan fried fish and shrimp. Makes 4 servings.