For some reason I’m totally winning on the parenting front when it comes to getting my children to eat fish. (All the other stuff, ummm not so much.)
This warm salsa verde sauce is really good and would be great over eggs too. Not to mention my tomatillo plants are going crazy this year.
Just chop everything up and pop it in the pan. You can leave it chunky or shit it with an immersion blender like I do.
Serve it over some quick cooking tilapia with some quiona and some warm corn salad and you are good to go.
- 4-5 good sized tilapia filets
- lemon juice
- Old bay seasoning
- 12-15 medium to large tomatillos, husked and chopped
- 1 red onion, chopped
- 2-3 jalapeños, minced (seeds and ribs discarded if wanted)
- 5 garlic cloves, minced
- ½ cup vegetable stock
- ¼ cilantro, chopped
- 2 cups cooked quinoa
- To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft. Add in the tomatillos and cook for 5 mins more. Then add the stock and season with salt and pepper. At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
- Heat a large skillet over medium high heat. Season fish with lemon juice and old bay. Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
- Serve fish atop of quinoa with lots of salsa verde over the top.