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