Creamy, zesty, salty, spicy, herbilicious describes the sauce that bathes a very simply cooked piece of fish… And guess what? Mexican Fish in Creamy Tomatillo Sauce dresses up your favorite fish prepared by your favorite method. It’s so versatile!
This sauce is so addictive! Seriously. Just ask my husband! He’s had it 3 times in the past week alone. Trial and error, right? 🤫
You may (or may not know) I’ve begun narrowing my focus to Latin American flavors? Living on the Gulf coast, fish is abundant and relatively affordable. I am also committed to #Seafood2xWeek. So, you’ll be seeing more seafood with Latin American flavors. Yay or nay?
Are Pomegranates “Mexican?”
It is my goal to expand your perception of “Mexican food.” Even though I’m a border girl, I have had to do some research to discover the ingredients and flavors of Mexico beyond the Mexican-American menu items of tacos, enchilada, tamales, rellenos…
Given that my focus with my cooking is on whole, healthy ingredients, I’m not one to use lots of cheese, any lard, and few processed foods. I’ve loved Middle Eastern and Persian cooking, pomegranates and pomegranate products have always been favorites.
So, I was delighted to discover I can incorporate pomegranates into my Mexican recipes! And it’s legit. 😊
Pomegranate arils provide a burst of tart-sweet flavor, interesting texture, and gorgeous color to your healthy Mexican dishes. PLUS. They’re loaded with antioxidants and vitamins. They may help protect against cancer and alzheimer, and ease symptoms of inflammatory diseases such as Crohn’s Disease and arthritis. See 15 Health Benefits of Pomegranate Juice for more information.
Making Mexican Fish in Creamy Tomatillo Sauce
The sauce can be made up to the point of adding the creamer/cream well in advance. Once the veggies are roasted, all but the creamer/cream go into the food processor. Pulse until smooth. Store in the refregerator until ready to heat with the creamer/cream, cook your fish (or other protein), and serve.
Are you uncomfortable with recipes that aren’t specific enough? I didn’t want to limit this gorgeous sauce to salmon. Or barramundi. Or halibut. They’re all good choices.
Is it grilling weather? Grill salmon, mahi mahi, or halibut portions. Simply rub with a drizzle of olive oil, and season with salt and pepper.
If you prefer to stay inside, consider roasting your fish while you roast the veggies. As I mention in the “Notes” section of the recipe, I have a square cast iron griddle pan that I love for indoor grilling. You can certainly use a more delicate fish (cod, sole, tilapia) as well. Isn’t it nice to have options?
What are you waiting for? This one has to be calling your name! 🍽
- 6 tomatillos, husk and stem removed, sliced in half
- 1-2 jalapeños (see notes)
- 1 garlic bulb, top sliced off to reveal garlic bulbs
- 1/2 cup cilantro leaves, packed
- 2 tablespoons pumpkin seed butter, tahini, or almond butter
- 2 ounces cotija (if dairy free, see notes)
- 1/2 cup coconut creamer or half n half (if dairy free, see notes)
- 1/2 cup chicken, fish, or vegetable broth/stock
- 1/4 +/- teaspoon sea salt
- a few grinds pepper
- 4 fish portions cooked according to preference (see notes)
- Garnishes: pomegranate arils, chopped cilantro, chopped scallions, pepitas, sesame seeds, minced fresh chile...
- Preheat oven to 425° (400 convection).
- Remove the husks from the tomatillos and rinse. They will be sticky, but it disappears in the roasting process. Place them on a baking sheet.
- Arrange tomatillo halves, garlic (cut side up), and jalapeños on a baking sheet. Roast until nicely caramelized, and tomatillos are quite soft (20-25 minutes).
- Pop garlic cloves from their papery skins. Add to the bowl of a large food processor with the tomatillos.
- Remove the skins, stems, and seeds from jalapeño(s). Add to the processor with the cilantro, seed or nut butter, cotija, and broth.
- Process until smooth.
- Use a spatula to scrape all this goodness into an appropriately sized saucepan.
- Gently heat the mixture while whisking in the coconut creamer or half n half. Keep it just to a simmer (you don't want to boil it) and cover until ready to serve. Don't forget to taste for seasoning (see notes).
- Cook the fish by your favorite method (ie. grilled, roasted, poached). I love my stove top griddle if I'm using salmon, or for more delicate fish, I just sauté it in a drizzle of olive oil.
- Spoon a bit of sauce on to the plate, top with a fish portion, then add another spoonful of sauce.
- Make the dish truly spectacular by garnishing it with pomegranate arils, chopped cilantro and/or scallions, etc.
The number of jalapeños is purely subjective. I usually go for 2 unless I know I have a hot batch. If you're hesitant, go with 1.
Obviously, cotija is not dairy free. It is still an awesome sauce without it. Alternatively, you can try a crumbly non-dairy cheese like sheep's milk feta.
I almost always use So Delicious Non-Dairy Coconut Creamer when I'm looking for a rich, creamy texture without all the fat and calories. I'm also cutting way back on dairy. Of course you'll love it with half n half too!
Although I created this recipe to serve on fish, it would be good on chicken and pork chops as well.
I typically use either salmon (cooked on my griddle pan for nice sear marks) or barramundi just sauted in a little olive oil.
Macronutrients (approximation from MyFitnessPal.com) are based on 20 ounces of salmon. I am a portion control freak, and we shoot for 4-6 ounces per person. Keep in mind salmon is a fatty fish. You can shave off calories with a lean, white fish like halibut, cod, or barramundi.
- Vremi Pre-Seasoned Cast Iron Square Grill Pan - 11 inch Nonstick Stove Top Grilling Pan for Oven and Vegetables - Silicone Handle Cover - Heavy Duty Cast Iron Grill Pans for Electric or Gas Stove Tops
- Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver
- Vremi 3 Piece Baking Sheets Nonstick Set - Professional Non Stick Sheet Pan Set for Baking - Carbon Steel Baking Pans Cookie Sheets with Red Silicone Handles - has Quarter and Half Sheet Pans
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Nutrition Information:Yield: 4
Amount Per Serving:Calories: 313 Total Fat: 15g Carbohydrates: 9g Protein: 35g