We got tomatillos from our CSA this week; I immediately thought “salsa verde”. This recipe is great with fresh or with canned tomatillos…simple, light delicious.  Use any flaky white fish you prefer.

Grouper with Salsa Verde


Grouper (or another white fish) topped with a fragrant salsa verde – cilantro, onions, garlic, tomatillos and fresh lime juice.

Serves: 4


  • 8 ounces fresh or canned tomatillos
  • 1/2 small onion – cut into chunks
  • 1 garlic clove – peeled
  • 1/2 fresh jalapeno pepper – seeded
  • 4 teaspoons extra-virgin olive oil
  • 1/3 cup cilantro (whole leaves and tender stems)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 4 (6 ounce) skinless grouper fillets


Heat the broiler.
Wash and husk tomatillos, if using fresh. If using canned, drain well. In a medium bowl, toss the tomatillos with the onion, garlic, jalapeno, and 2 teaspoons of the oil. Place the mixture on a broiler pan and broil 4 inches from the heat for 3 to 4 minutes, until the tomatillos are softened and lightly charred.
Leaving the broiler on, transfer the tomatillo mixture to a blender or food processor. Add the cilantro, lime juice, and 1/4 teaspoon of the salt. Puree until smooth.
Brush the grouper with the remaining 2 teaspoons oil and season with the remaining 1/4 teaspoon salt. Transfer to the same broiler pan and broil for 5 minutes or until the fish is just cooked through and flakes when tested with a fork.

Transfer the fish to 4 plates and top each fillet evenly with the salsa verde.

Summer favorite – tomatillos!
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