Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Sa

Name: Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh tomatillos, husked and rinsed; 2 or 3 jalapeno or serrano chiles, stemmed, seeded for a milder salsa; 1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed; 2 large garlic cloves, peeled; Salt to taste; ⅓ cup coarsely chopped cilantro, plus additional chopped cilantro for garnish; 1 tablespoon grapeseed or sunflower oil; 1 cup chicken or vegetable stock; 1 1/2 pounds cod or mahi mahi fillets; Cilantro sprigs or leaves and lemon or lime wedges for serving

Servings: persons

1
Place the tomatillos in a saucepan, fill with water and bring to a simmer.
2
Simmer 10 minutes.
3
Drain and place in a blender.
4
Add the chiles, chopped onion, garlic, salt and cilantro.
5
Blend until smooth.
6
Heat the oil in a large, heavy saucepan or skillet over medium-high heat.
7
Drizzle in a drop of the tomatillo puree to test the heat.
8
If it sizzles and sputters immediately, the oil is hot enough.
9
Add the tomatillo puree, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes.
10
When you run your spoon down the middle of the pan it should leave a canal.
11
Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream.
12
Keep warm.
13
Preheat the oven to 300 degrees.
14
Line a sheet pan with foil and oil the foil.
15
Season the fish fillets with salt and pepper and lay on the foil.
16
Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack.
17
Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
18
Remove from the heat, transfer to plates or a platter, and spoon on the sauce.
19
Garnish with cilantro and lemon or lime wedges, and serve.
20
You will have some sauce left over.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound fresh tomatillos, husked and rinsed, 2 or 3 jalapeno or serrano chiles, stemmed, seeded for a milder salsa, 1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed, 2 large garlic cloves, peeled, and more.

Yes, Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions