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Fish in Salsa Verde

Name: Fish in Salsa Verde
Prep time: 3 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 4 (5 oz) white fish fillets (cod, tilapia); 12 tomatillos, peeled and washed; 1/4 white onion; 1-2 jalapeno peppers deveined; 10 to 15 cilantro branches, with stems; 3 garlic; 1/2 teaspoon dried oregano; 1/2 cup water; Salt and pepper, to taste

Prep 3 min
Total 20 min
Ingredients 10
Servings 4

At home we like to have at least one meatless day a week, and for those days vegetables, cereals or fish are great options, especially fish. One of our favorite sauces is salsa verde and my refrigerator always has at least one jar of it. I prepare it each week and we add it to quesadillas, eggs, meats and more. We discovered that the combination of salsa verde and white fish is also very delicious, and I like to add garlic and a bit of ground oregano to the sauce recipe. This is a light, easy and quick dish to prepare; you only need about 20 minutes. I recommend serving it with white rice, vegetables and a bread roll to absorb every last bit of the sauce.

Ingredients

1 tablespoon olive oil
4 (5 oz) white fish fillets (cod, tilapia)
12 tomatillos, peeled and washed
1/4 white onion
1-2 jalapeno peppers deveined
10 to 15 cilantro branches, with stems
3 garlic
1/2 teaspoon dried oregano
1/2 cup water
Salt and pepper, to taste

Directions

1

Heat the olive oil in a large pan where you can fit the 4 fillets.
2

Season the fillets with salt and pepper to taste. Carefully add them to the hot oil and fry for 2-3 minutes on each side.
3

In the mean time, combine the tomatillos, onions, jalapeños, cilantro, garlic, oregano, water and salt to taste (I used 1/4 teaspoon of salt) in a blender until you have a well-mixed sauce.
4

Add the sauce to the fish, cover and let cook for 10 minutes; the sauce will change from a vibrant green to a darker green.
5

Serve immediately.

You can use fresh oregano instead of ground oregano; you'll just need half the amount.
If you buy frozen fish, remember to defrost for 1-2 days in the refrigerator before cooking.

No nutrition information available for this recipe

At home we like to have at least one meatless day a week, and for those days vegetables, cereals or fish are great options, especially fish. One of our favorite sauces is salsa verde and my refrigerator always has at least one jar of it. I prepare it each week and we add it to quesadillas, eggs, meats and more. We discovered that the combination of salsa verde and white fish is also very delicious, and I like to add garlic and a bit of ground oregano to the sauce recipe. This is a light, easy and quick dish to prepare; you only need about 20 minutes. I recommend serving it with white rice, vegetables and a bread roll to absorb every last bit of the sauce.