Ingredients with Measurements:
- 4 fish fillets (such as tilapia or cod)
- 1 pound tomatillos, husked and rinsed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper, to taste
- Olive oil, for grilling
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush fish fillets with olive oil and season with salt and pepper.
3. Grill fish for 4-5 minutes on each side or until cooked through.
4. While the fish is grilling, roast the tomatillos on the grill or under the broiler until they are charred and softened.
5. In a blender or food processor, combine the roasted tomatillos, onion, garlic, jalapeño pepper, cilantro, lime juice, and salt and pepper.
6. Blend until smooth.
7. Serve the grilled fish with the roasted tomatillo salsa on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Broiler: high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 10g
- Protein: 32g
Substitutions for ingredients:
- Fish fillets: any white fish such as halibut or snapper
- Tomatillos: canned tomatillos or green tomatoes
- Jalapeño pepper: serrano pepper or red pepper flakes
Variations:
- Add diced avocado to the salsa for a creamy texture.
- Use the roasted tomatillo salsa as a marinade for the fish before grilling.
- Serve the grilled fish and roasted tomatillo salsa with rice and beans for a complete meal.
Tips and tricks:
- Make sure to oil the grill or grill pan before grilling the fish to prevent sticking.
- If using canned tomatillos, drain them before roasting.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
- Store leftover roasted tomatillo salsa in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the grilled fish in the microwave or oven until heated through.
- Reheat the roasted tomatillo salsa in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve the grilled fish and roasted tomatillo salsa on a bed of lettuce or with a side of grilled vegetables.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it is well-oiled before grilling.
- If the roasted tomatillo salsa is too thick, add a little water to thin it out.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Tomatillos are a staple in Mexican cuisine and are often used to make salsa verde.
Flavor profiles:
- The grilled fish is light and flaky with a smoky flavor from the grill.
- The roasted tomatillo salsa is tangy and slightly spicy with a bright green color.
Serving suggestions:
- Serve the grilled fish and roasted tomatillo salsa with tortilla chips for a fun appetizer.
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Region: Mexican