SALSA VERDE BAKED COD WITH PINEAPPLE-POBLANO SALSA

 

  • Cooking Time: 20
  • Servings: 4-5
  • Preparation Time:

Ingredients

  • *4-5 cod fillets (or other white fish)
  • Salsa Verde
  • * 6 tomatillos
  • * 1 large jalapeno
  • * juice from half a lime
  • * 2 tablespoons chopped onion
  • * 2 garlic cloves
  • * small handful of cilantro
  • * salt and pepper to taste
  • Pineapple and Roasted Poblano Salsa
  • * 1 poblano
  • * 1 cup diced pineapple
  • * 2 tablespoons diced red onion
  • * a few sprigs of cilantro, finely chopped
  • * squeeze of lime juice
  • * salt and pepper

Directions

  • Preheat oven to 400 degrees.
  • Arrange fillets in a baking dish, then cover with some or all of the salsa verde (directions follow).
  • For cod, bake about 20 minutes depending on the thickness of the fish.
  • Serve with chunky pineapple-poblano salsa on top (directions follow).
  • Salsa Verde
  • * 6 tomatillos
  • * 1 large jalapeno
  • * juice from half a lime
  • * 2 tablespoons chopped onion
  • * 2 garlic cloves
  • * small handful of cilantro
  • * salt and pepper to taste
  • Combine all ingredients in a food processor for a few seconds. You don’t want large chunks, but not completely smooth either.
  • Pineapple and Roasted Poblano Salsa
  • * 1 poblano
  • * 1 cup diced pineapple, including the juice that is released as it’s cut (fresh is highly recommended)
  • * 2 tablespoons diced red onion
  • * a few sprigs of cilantro, finely chopped
  • * squeeze of lime juice
  • * salt and pepper
  • Over a gas stovetop burner, roast the whole poblano until all sides are evenly charred. (It is normal for the skin of the pepper to make a popping sound as it burns.)
  • When done, place in a paper bag and keep closed for a few minutes to sweat.
  • Then, skin should easily come off with your hands. (You can run under cold water to help, though you’ll lose some smoky flavor.)
  • Cut and remove seeds, then dice poblano. (Wash hands and avoid contact with eyes, nose and mouth!)
  • Cut pineapple, onion and cilantro, then combine all ingredients together in a small bowl.
  • Allow time for flavors to marry.

Notes

With fresh tomatillos, jalapenos, a poblano and a pineapple in the fridge, this recipe came together on its own. For more background, see: http://hecooksshecooks.net/2009/12/salsa-verde-baked-cod/

Categories: Dinner  Fish  Main Dish  Mexican  Salsa 

Website Credit: http://hecooksshecooks.net/2009/12/salsa-verde-baked-cod/

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