wild pacific cod in tomatillo salsa verde
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 website: shewearsmanyhats.com). I tried it first on the grilled zucchini and loved it so much I used it for this fish dish the next night! The flavors of the salsa verde melded nicely in the frig overnite. And the caprese adds a nice chill to even out the somewhat spicy fish.
prep time
30 Min
cook time
15 Min
method
Grill
yield
2 serving(s)
Ingredients
- 2 medium pacific cod steaks
- 2 cloves garlic
- 1 tablespoon fresh squeezed lime juice
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1/3 cup tomatillo salsa verde
- 1 teaspoon sea salt
How To Make wild pacific cod in tomatillo salsa verde
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Step 1Marinade 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. -
Step 2Grill in a tin foil boat for 12-15 minutes until flaky.
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Step 3In 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.
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Step 4Remove 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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