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
TOMATILLO-POACHED FISH WITH CILANTRO LIME RICE
A fresh tomatillo salsa doubles as the poaching liquid for firm-fleshed white fish, such as halibut or cod, served with zesty cilantro rice. This dish is light, but the crispy fried jalapeño slices add just the salty crunch needed on top!
Provided by Gabriela Rodiles
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stir together the rice, 3 cups water, 1 tablespoon oil and a pinch of salt in a medium pot and bring to a boil over high heat. Cover, reduce the heat to low and cook until fluffy and tender, about 20 minutes.
- Bring a large straight-sided skillet or saute pan filled with water to a boil over high heat. Add the tomatillos and cook until softened and slightly pale, about 4 minutes. Drain the tomatillos and put in a blender along with the onion, 1 jalapeno, garlic, cilantro stems and 1/2 teaspoon salt. Put the lid on the blender, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute. Pour the tomatillo salsa back into the same skillet or saute pan and set over medium heat.
- Season the fish fillets on all sides with 2 teaspoons salt. Nestle the fish in the tomatillo salsa, cover and cook until the fish is opaque and there is no resistance when a paring knife is inserted, 6 to 8 minutes.
- Reserve 1/4 cup loosely packed cilantro leaves for garnish and chop the remaining cilantro leaves to yield 1/4 cup.
- When the rice is done, use a fork to fluff it, then stir in the lime zest, lime juice and the 1/4 cup chopped cilantro leaves. Season with 1/2 teaspoon salt. Keep warm.
- Generously coat a small saute pan with oil and heat over medium high until shimmering. Add a pinch of flour to the oil. If it sizzles, the oil is ready for frying. Line a small plate with paper towels.
- Thinly slice the 2 remaining jalapeños crosswise. Put the flour in a small bowl. Working in batches, coat the jalapeño slices in the flour, then fry on each side until the seeds are golden brown, 2 to 3 minutes total. Transfer to the prepared plate and season with a pinch of salt.
- To serve, put a quarter of the rice on left side of a wide shallow bowl, spoon a quarter of the tomatillo salsa on the right side and use a spatula to carefully place 1 fish fillet on top. Repeat with the remaining rice, salsa and fish. Garnish with the reserved cilantro leaves and a fried jalapeño slices.
GREEN RICE
This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this.
Provided by James Craig
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Discard husks and stems from the tomatillos.
- Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
- Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
- Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
- Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
- Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat, and fluff with fork.
Nutrition Facts : Calories 114.7, Fat 0.5, SaturatedFat 0.1, Sodium 147.5, Carbohydrate 24.8, Fiber 0.9, Sugar 1.1, Protein 2.4
RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE
From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.
Provided by BecR2400
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the tilapia on both sides with salt, pepper, cumin and paprika.
- Preheat a nonstick skillet over medium-high heat.
- Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
- Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
- Return the skillet to the stove over medium-high heat.
- Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
- Season with salt and pepper and saute another 1 or 2 minutes.
- Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
- Reduce the heat to low and simmer 5 minutes.
- Add cilantro, and adjust salt and pepper to taste.
- Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
- Serve with recipe #112774, if desired.
CILANTRO LIME FISH
This is a good one for those of us who love lime, since that is the predominant flavor here. Use cod, flounder, or any firm white fish for this. I used Tilapia, and in place of the dried onion I used fresh. I served it with Recipe #120719. From Taste of Home's Quick Cooking (September/October 1999).
Provided by Vino Girl
Categories Tilapia
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
- In a saucepan, saute onion and garlic in oil; stir in cumin.
- Spoon over fillets; sprinkle with cilantro.
- Place lime slices over each; drizzle with margarine.
- Fold foil around fish and seal tightly; place on a baking sheet.
- Bake for 35-40 minutes or until fish flakes easily with a fork.
LIME-CILANTRO TILAPIA
I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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