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Tilapia with Salsa Verde
1 lb fresh Tomatillo, husked, rinsed with warm water and quartered
1 each small red onion, coarsely chopped
2 to 3 each serrano chilies, deveined, seeded, and chopped
3 each garlic cloves
1 tablespoon olive oil, divided
1/4 teaspoon kosher salt
1 tablespoon fresh lime juice
1/3 cup Fresh cilantro leaves, chopped
4 (4 to 6 oz.) each Tilapia fillets, dried with a paper towel
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Tilapia with Salsa Verde

Tilapia with Salsa Verde

Tilapia with Salsa Verde
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:25 minutes
This spicy-tart tomatillo salsa is cooked, which gives it an unexpected, almost smooth texture. It's a perfect foil for the mild white tilapia and is also great on salmon, steak, and chicken. Recipe may be halved.
1. Preheat oven to 450 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
2. Place tomatillos, onion, chilies, garlic, and 1 tsp. of the olive oil in the pan and stir well. Roast until the tomatillos have softened and turned a darker green, about 20 minutes. Set aside to cool to room temperature.
3. When cool enough to handle, transfer mixture to a food processor. Add salt, lime juice, and cilantro and puree. Mixture should be a thick, pourable consistency — if it seems too thick, add water. Alternately, use an immersion blender.
4. Heat remaining 2 tsp. oil in a large nonstick skillet over high heat. Add the tilapia fillets and cook until golden on both sides and just cooked through, 4 to 5 minutes per side.
5. Transfer tilapia to a serving platter and top with generous amounts of warm salsa. Serve additional sauce on the side.
Source: Fresh Magazine September, October 2010