Wild Pacific Cod In Tomatillo Salsa Verde Recipes

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PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)



Pescado En Salsa Verde (fish Fillets in Green Sauce) image

From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.

Provided by Chef Kate

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs red snapper fillets (about 6 - 8 fillets)
2/3 cup olive oil
3/4 cup white wine
2 tablespoons white wine vinegar
1 cup parsley, fresh, roughly chopped
1 small onion, finely chopped
4 garlic cloves, coarsely chopped
1 teaspoon salt (sea or kosher)
1/2 teaspoon pepper, freshly ground

Steps:

  • Blot the fillets dry--really dry--to avoid a watery sauce.
  • In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
  • In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
  • If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
  • Bring the sauce to a boil over high heat.
  • Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
  • Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA



Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa image

I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

1 pound fresh tomatillos, husked and rinsed
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
1/3 cup coarsely chopped cilantro, plus additional chopped cilantro for garnish
1 tablespoon grapeseed or sunflower oil
1 cup chicken or vegetable stock
1 1/2 pounds cod or mahi mahi fillets
Cilantro sprigs or leaves and lemon or lime wedges for serving

Steps:

  • Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
  • Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
  • Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 849 milligrams, Sugar 6 grams

WILD PACIFIC COD IN TOMATILLO SALSA VERDE



Wild Pacific Cod in Tomatillo Salsa Verde image

This totally fresh and delightfully spicy dish is PERFECT for using up summer garden goodies! I made the tomatilla salsa verde the day before and it's sumptuous with this fish dish and drizzled over grilled zucchini and served with caprese for a colorful and lively summer dish for two! (I got the tomatilla recipe from the...

Provided by Gayle Rich-Boxman

Categories     Fish

Time 45m

Number Of Ingredients 8

2 medium pacific cod steaks
2 clove garlic
1 Tbsp fresh squeezed lime juice
1/4 tsp cumin
1/8 tsp cayenne pepper
2 Tbsp olive oil
1/3 c tomatillo salsa verde
1 tsp sea salt

Steps:

  • 1. Marinade for the fish: in a glass pie dish (or something shallow for marinating the fish), finely chop garlic. Squeeze enough lime to make a tablespoon. Add the cayenne and cumin, olive oil and salt and then place fish in marinade, turning a couple of times. Cover and refrigerate for half an hour.
  • 2. Grill in a tin foil boat for 12-15 minutes until flaky.
  • 3. In the meantime, take zucchini and quarter it, drizzle with olive oil and your favorite seasonings and place on grill, turning after about 8 minutes till browned.
  • 4. Remove and put these on a plate and drizzle salsa verde on both the fish and the zucchini. Add caprese and voila! A terrific light summer meal!

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