Fish with Creamy Tomatillo Sauce Recipe
A flavorful, creamy, spicy tangy sauce to dress up fish (any way you like it)!
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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
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.
Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 35g | Fat: 15g
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.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com