Ingredients

• Peanut oil or canola oil, for frying
• 2 cups rice flour
• Salt and freshly ground pepper
• 1/2 to 3/4 cup water
• 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry

Directions

Red Tomatillo Sauce:

8 tomatillos, husked and washed

4 tablespoons olive oil

1 large red onion, finely diced

2 cloves garlic, finely chopped

1/2 habanero chile, coarsely chopped

3 tablespoons New Mexico chile powder

1/4 cup red wine vinegar

2 tablespoons honey

3 tablespoons chopped cilantro leaves

Salt and freshly ground pepper

Preheat oven to 375 degrees F.

Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.

Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.