Fish with Creamy Tomatillo Sauce
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!
👩🏻🍳 Tamara Talks – About Mexican Fish Recipes
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, enchiladas, 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’s, and ease symptoms of inflammatory diseases such as Crohn’s Disease and arthritis. See 15 Health Benefits of Pomegranate Juice for more information.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- fish – 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.
- tomatillos – A good tomatillo should be dry and papery, not slimy or moldy. A good tomatillo will usually fill out the husk so it feels firm and full inside. If the husk is loose and the fruit is small inside, it may be underripe.
- jalapeños – 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.
- garlic – I highly recommend roasting an entire bulb of garlic. Roasting it mellows and sweetens it, and it is not too much. You can substitute a teaspoon of minced garlic. Add it when you simmer the sauce.
- fresh cilantro
- pumpkin seed butter – Tahini and almond butter are good substitutes.
- cotija – Aged dry cotija is a salty, crumbly Mexican cheese that works beautifully in this sauce. Feta, pecorino, and parmesan will make decent substitutes. Cotija is a dairy cheese, so substitute a dairy free cheese if you’re sensitive.
- cream – 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!
- garnishes – We love pomegranate arils, chopped cilantro, chopped scallions, pepitas, sesame seeds, minced fresh chile…
Tips for Making 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 refrigerator 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! 🍽
Fish in Creamy Tomatillo Sauce Recipe
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Ingredients
- 6 tomatillos - husk and stem removed, sliced in half
- 1-2 jalapeños - see Ingredients Notes in post
- 1 garlic bulb - top sliced off to reveal garlic cloves
- ½ cup cilantro leaves - packed
- 2 tablespoons pumpkin seed butter - tahini, or almond butter
- 2 ounces cotija - if dairy free, see notes
- ½ cup coconut creamer or half n half - if dairy free, see notes
- ½ cup chicken broth - fish, or vegetable broth/stock
- ¼ +/- 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…
Instructions
- 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.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This sauce is amazing. The recipe is very forgiving as well. I used what I had …. evaporated coconut milk, tahini and garden salsa peppers, served over Icelandic cod. Didn’t have any cheese or pomegranate pips, and it was still great. Lovely with chicken thighs, too. Thank you so much for this versatile, delicious recipe. We have a bumper crop of tomatillos this year, so I am doubly excited for the possibilities!
Thank you Tracy! This makes my day… I love tomatillos! It must be awesome to have them in your garden. I’ll have to try it on chicken too. Readers will appreciate your feedback and substitutions as well!
What is the point of the almond butter, is it a thickener? Is it okay to skip? We don’t have any pumpkin seed butter, tahini, or almond butter and I don’t want to buy something for just one recipe.
Hi Emi! I think it would be fine without the almond butter or tahini. The flavor profile of green mole sauce typically includes nuts or seeds, and I chose to use the almond butter or tahini as a shortcut. You could try substituting peanut butter (I have not tried it), but I would probably reduce it by half. I have tried pumpkin seed butter in this recipe, and it is a good substitute. I am one to try to use what I have on hand too, so I get it.
This recipe was so incredibly delicious! That sauce would make an old boot taste good.
But let’s skip the boot, okay? Thanks darling! It will be a regular at Andersen casa. 🙂