Salsa Verde Baked Cod with Pineapple-Poblano Salsa
  • Cooking Time: 20
  • Servings: 4-5
  • *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
  1. Salsa Verde:
  2. Combine all ingredients in a food processor for a few seconds. You don’t want large chunks, but not completely smooth either.
  3. Pineapple and Roasted Poblano Salsa
  4. 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!)
  5. Cut pineapple, onion and cilantro, then combine all ingredients together in a small bowl. Allow time for flavors to marry.
  6. For the Fish:
  7. Preheat oven to 400 degrees. Arrange fillets in a baking dish, then cover with some or all of the salsa verde. For cod, bake about 20 minutes depending on the thickness of the fish.
  8. Serve with chunky pineapple-poblano salsa on top.
With fresh tomatillos, jalapenos, a poblano and a pineapple in the fridge, this recipe came together on its own. For more background, see: