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.
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yield
2 serving(s)
prep time
30 Min
cook time
15 Min
method
Grill
Ingredients For wild pacific cod in tomatillo salsa verde
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2 mdpacific cod steaks
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2 clovegarlic
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1 Tbspfresh squeezed lime juice
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1/4 tspcumin
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1/8 tspcayenne pepper
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2 Tbspolive oil
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1/3 ctomatillo salsa verde
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1 tspsea salt
How To Make wild pacific cod in tomatillo salsa verde
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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. -
2Grill in a tin foil boat for 12-15 minutes until flaky.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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