The food around this time of year is enough to make my heart sing, my taste buds dance, and my tummy ache. It’s so easy to overdo it and I’m guilty of that all too often. To get through the holidays without gaining too much around my middle, I like to intersperse the food frenzies with some lighter meals here and there.
This simple fish dish used some leftover verde sauce (from black bean enchilada stacks) that was waaaaay to good to throw away. A little time baking/poaching in the oven and dinner was served. I served mine over a bed of rice, but it’s just as good by itself if you’re watching the carbs. If you have leftover sauce, just stick it in the freezer for next time you have a craving.
12 oz. tomatillos (7-8 large)
1 cup chicken or vegetable broth
1/3 cup fresh cilantro
1/3 cup chopped roasted green chiles (canned works fine)
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, chopped
Tilapia filets (or any other mild white fish would work just as well)
Salt & pepper
Rice (optional for serving)
To make sauce, remove husks and stems and wash tomatillos. Cover with water in a saucepan and boil about 10 minutes, until tender. Put tomatillos and all other ingredients in a blender and puree. Set aside until ready to use.
Heat oven to 400˚. Sprinkle fish with salt & pepper, spoon sauce over fish, enough to cover and have a little extra in the pan, especially if you are serving over rice. I used about 1/2 cup for 1 filet. Sprinkle with feta and pop in the oven. Bake for 15 minutes or so, until fish flakes easily and feta is starting to brown a bit. Remove from oven. Serve over rice if desired.