Tomatillo Sauce with White Fish
Tomatillas are beautiful plump green balls of tart and tangy joy. They add a spark to any accompaniment, especially fish and chicken. Tomatillas look like a green tomato but are actually related to cape gooseberries. They are best when bright green and plump (not shriveled). They have an inedible light brown paper like covering that peels off easily under hot water. Tangy tomatillas are a staple in Latin Cuisine. They are also high in pectin, which gives them their great thickening quality for sauces. Pectin is also known to reduce blood cholesterol as well as for being great for the overall health of the digestive tract. You wouldn’t know this sauce is CambiatiClean. Who knew eating clean could taste so good?
Yields: 2 cups Tomatilla Sauce; 4 servings of fish and black beans
Ingredients:
- 4 white fish fillets
- 2 cans black beans (use fresh if you have more time)
- 5 – 6 Tomatillas (skin removed & washed)
- 1 TBS EVOO Or Grapeseed oil
- 1 small onion chopped
- 1 shallot chopped (optional)
- 1 roasted pablano pepper (optional) seeds, skin and pulp removed
- 4 – 6 cloves roasted garlic
- 1/3 cup lightly toasted papitas (shelled pumpkin seeds)
- 1 tsp ground coriander
- 1 – 2 TBS Braggs Liquid Aminos
- Filtered water as needed
- ¼ c fresh cilantro (optional)
- 1 Serrano pepper chopped (optional for those who like things hot)
Preparation:
Cut (clean) tomatillas into quarters and put in small pot, adding just enough water to cover tomatillas completely. Bring to boil and simmer for five minutes. Remove from heat to cool (do not drain, liquid goes in sauce). Roast Pablano pepper skin on top of stove on direct fire until skin is black and blistered or roast in oven at 425, or on broil until skin is blackened. Allow pepper to rest in covered container for 15 mins to soften skin (for easy peeling and for carry over cooking of the pepper). Meanwhile, toast papitas for 6-8 mins at 400 (they will start to pop, be careful not to burn). Remove from pan to cool. In sauté pan with EVOO or grapeseed oil, sauté chopped onion 5 mins then add chopped shallot, cooking for additional 3 mins. Remove from heat to cool. Place all ingredients (including water from tomatillas) in blender except fresh cilantro, and blend until smooth and creamy (about 1-2 mins). Add extra water as needed for blending and consistency. Add fresh cilantro for one last spin briefly so green flecks stand out, or spin longer if you ant a totally green sauce with no flecks. Sauce will thicken upon standing from pectin content, and left over sauce may need to be thinned down with water when reheated before next serving.
Lightly brush whitefish (your favorite) with oil, salt and pepper. Broil fish for 7-15 mins depending on thickness of fish (for thicker fish you may want to gently turn over half way). You want to cook till fish starts to flake without falling apart. Fish will still cook some while resting when removed from heat. The secret to cooking fish is NOT TO OVER COOK. Overcooking dries out the fish and causes it to fall apart.
After fish has rested 5-10 mins very gently transfer (resting will also help fish to hold together) and serve on top of warmed black beans (keep it simple and use canned organic or fresh take-out black beans) and top with 1/2 cup sauce. Garnish with 1/8 avocado sliced with fresh cilantro sprigs. Savor each bite slowly and enjoy!
