Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh tomatillos, husked and rinsed
- 2 or 3jalapeño or serrano chiles, stemmed, seeded for a milder salsa
- ¼cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed
- 2large garlic cloves, peeled
- Salt to taste
- ⅓cup coarsely chopped cilantro, plus additional chopped cilantro for garnish
- 1tablespoon grapeseed or sunflower oil
- 1cup chicken or vegetable stock
- 1½pounds cod or mahi mahi fillets
- Cilantro sprigs or leaves and lemon or lime wedges for serving
Nutritional analysis per serving (4 servings)
242 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 34 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Advance preparation: The salsa will keep for 3 or 4 days in the refrigerator. Reheat gently.
Private Notes
Comments
I used a defrosted mahi-mahi for this. I did three serranos with seeds, would reduce to two next time (For reference, I like what we'd call a medium heat in Texas). I served over rice, I think next time I'd serve it over the same rice but add toasted almonds. The sauce was a really nice flavor. One of the nicer things that I've made.
I used store bought Salsa Verde to save some time. I also cooked the mahi in Steam Oven under. Convection steam. Excellent recipe.
I made this with cod and served over a simple kasha pilaf. The sauce has a citrusy taste but does not overpower the fish. We thought it was tasty.
I used medium salsa verde because my grocery store did not have tomatillos. I sliced up one serrano and sauteed in oil before adding the salsa. Cooked it down, added the chicken broth. This turned out so good. My kids, who don't like anything with sauce, loved it.
Mahi mahi is a far better choice FOR THE ENVIRONMENT. Cod and other sea-floor dwelling "groundfish" -- halibut, flounder -- are fished using dragged nets that tear up the ocean floor environment. Very bad. Mahi mahi is not overfished and not on the endangered list. Plus it is very very very tasty!!!
I love the prose that goes into today's recipe writing. "Line a sheet pan with foil and oil the foil" ( a nicely turned phrase). "Season the fish fillets with salt and pepper and LAY ON THE FOIL." Do what? Is this to spread the oil evenly over the foil? Is it to soak up any excess? This must require a very large baking sheet, Perhaps the recipe's author could clarify this? Whee!!!
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