Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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

  1. Preheat the oven to 450°F.
  2. Make the salsa: peel back the husks from the tomatillos and rinse them.
  3. 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.
  4. Transfer the roasted mixture to a blender, add the salt, lime juice, and cilantro, and puree.
  5. 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.
  6. Cook about 2 to 3 minutes on each side, until golden brown on both sides.
  7. Transfer the tilapia to serving plates, top with generous amounts of salsa, and serve right away.

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