Pan-Roasted Tilapia with Tomatillo Salsa
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Pan Roasted Tilapia with Tomatillo Salsa' — What's Cooking? USDA Mixing Bowl, US Department of Agriculture, Food and Nutrition Service (public domain, federal), also carried in USDA MyPlate Kitchen. No changes; naturally gluten-free.
Tilapia fillets are pan-cooked until golden and served with a generous spoonful of roasted tomatillo salsa blended with onion, serrano chiles, garlic, lime, and cilantro.
Category: MainsServes: 4Time: 50 minComplexity: 2/5
Why this complexity: two components: roasted blended salsa and pan-cooked fish; blender required.
Ingredients
- 1 pound tomatillos
- 1/2 cup yellow or red onion, finely chopped
- 2 serrano or other chiles, finely chopped
- 3 cloves garlic, minced
- 3 teaspoons vegetable oil, divided
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 1/4 cup fresh cilantro leaves, chopped
- 4 tilapia fillets, patted dry with a paper towel (any inexpensive white fish can be used)
Method
- Preheat the oven to 450°F.
- Make the salsa: peel back the husks from the tomatillos and rinse them.
- Place the husked tomatillos, onion, chiles, garlic, and 1 teaspoon of the oil in a baking pan, stir well, and roast about 20 minutes, until the tomatillos are soft and dark green. Set aside to cool.
- Transfer the roasted mixture to a blender, add the salt, lime juice, and cilantro, and puree.
- Cook the tilapia: place a skillet over high heat and, when hot, add the remaining 2 teaspoons oil. Add the tilapia fillets, waiting about 30 seconds between additions.
- Cook about 2 to 3 minutes on each side, until golden brown on both sides.
- Transfer the tilapia to serving plates, top with generous amounts of salsa, and serve right away.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.