Tilapia (or another white fish) topped with a fragrant salsa verde – cilantro, onions, garlic, tomatillos and fresh lime juice.

Serves: 4


  • 8 ounces fresh tomatillos
  • 1/2 small onion – cut into chunks
  • 1 garlic clove – peeled
  • 1/2 fresh jalapeno pepper – seeded
  • 4 teaspoons extra-virgin olive oil
  • 1/3 cup cilantro (whole leaves and tender stems)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1 1/2 pounds tilapia fillets (or use another white fish)


Heat the broiler.

Wash and husk tomatillos. In a medium bowl, toss the tomatillos with the onion, garlic, jalapeno, and 2 teaspoons of the oil. Place the mixture on a broiler pan and broil 4 inches from the heat for 3 to 4 minutes, until the tomatillos are softened and lightly charred.

Leaving the broiler on, transfer the tomatillo mixture to a blender or food processor. Add the cilantro, lime juice, and 1/4 teaspoon of the salt. Puree until smooth.

Brush the tilapia with the remaining 2 teaspoons oil and season with the remaining 1/4 teaspoon salt. Transfer to the same broiler pan and broil for 5 minutes or until the fish is just cooked through and flakes when tested with a fork. Transfer the fish to 4 plates and top each fillet evenly with the salsa verde.