wild pacific cod in tomatillo salsa verde

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By Gayle Rich-Boxman
from Birkenfeld, OR

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.

serves 2
prep time 30 Min
cook time 15 Min
method Grill

Ingredients For wild pacific cod in tomatillo salsa verde

  • 2 md
    pacific cod steaks
  • 2 clove
  • 1 Tbsp
    fresh squeezed lime juice
  • 1/4 tsp
  • 1/8 tsp
    cayenne pepper
  • 2 Tbsp
    olive oil
  • 1/3 c
    tomatillo salsa verde
  • 1 tsp
    sea salt

How To Make wild pacific cod in tomatillo salsa verde

  • 1
    Marinade 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.
  • 2
    Grill in a tin foil boat for 12-15 minutes until flaky.
  • 3
    In 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.
  • 4
    Remove 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!

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