OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA
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
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
CHILE-GLAZED HALIBUT WITH AVOCADO-TOMATILLO SAUCE
Provided by Barbara Pool Fenzl
Categories Blender Garlic Herb High Fiber Orange Halibut Avocado Summer Grill/Barbecue Tomatillo Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For glaze:
- Mix all ingredients in blender until smooth. Season with salt and pepper.
- Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
- For Sauce:
- Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
- For fish:
- Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
- *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
- **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.
FRIED WHOLE FISH WITH TOMATILLO SAUCE
Steps:
- Trim cilantro at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about 1/2 cup worth of stems and place in a blender along with tomatillos, pickled jalapeños, and pickling liquid. Purée until smooth; taste and season sauce with salt and more pickling liquid if desired.
- Heat oil in a large cast-iron skillet over high. Transfer fish to a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone. Season fish generously inside and out with salt.
- When the oil is hot-it should be shimmering, and when you drop a small piece of tortilla into the oil it should begin sizzling immediately-grip the fish firmly by the tail and carefully lower, head first, into skillet, making sure to lay it down away from you. (If the tail sticks out of the pan a bit, it's not a huge deal.) Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, about 4 minutes. While the fish is frying, use a metal spoon to baste the inside of the fish's head with a bit of hot oil periodically. Use tongs and a fish spatula to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
- Pour tomatillo sauce onto a rimmed platter and gently place fish on top. Tuck reserved cilantro into the cavity between the fish's head and body and around the fish. Serve with tortillas.
SAUTéED FISH FILLETS WITH AVOCADO AND TOMATILLO SAUCE
Number Of Ingredients 7
Steps:
- 1. Prepare the avocado sauce. Cover and refrigerate. Season the fish lightly with salt and pepper. 2. In a large nonstick skillet, heat the oil and butter over medium-high heat. Cook the fish about 3 to 4 minutes per side, until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot, with the sauce spooned on top. Garnish with cilantro or parsley. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SALMON WITH CREAMY AVOCADO SAUCE
Make and share this Salmon With Creamy Avocado Sauce recipe from Food.com.
Provided by Barefootandpregnant
Categories Very Low Carbs
Time 22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
- Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
- While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.
Nutrition Facts : Calories 246.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 89.3, Sodium 246.3, Carbohydrate 3.9, Fiber 1.4, Sugar 1.1, Protein 34.5
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- Arrange tomatillo halves, garlic (cut side up), and jalapeños on a baking sheet. Roast until nicely caramelized, and tomatillos are quite soft (20-25 minutes).
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- Preheat broiler. Place tomatillos, chiles, and garlic on a rimmed baking sheet. Broil, tossing once, until tomatillos are blistered in spots and starting to release some juices, 7–10 minutes. Transfer to a medium bowl and cover. Let sit until tomatillos are softened, about 5 minutes. Uncover and let sit until cool enough to handle, about 10 minutes.
- Remove skins from chiles if desired and peel garlic; place in a molcajete or mortar and pestle along with cumin seeds and a pinch of salt. Grind until smooth. (Or you can use a blender if you grind the cumin seeds before adding.) Add tomatillos and grind until a coarse purée forms. Stir in spring onion, cilantro, and oregano. Season with more salt if needed; squeeze in lime juice to taste if desired.
- Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.
- Divide salmon among plates; spoon salsa over. Scatter some oregano and cilantro on top. Serve with avocado and lime wedges alongside.
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