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! 🍽