Tomatillos, also known as Mexican husk tomatoes, originated in Mexico and were cultivated in the pre-Columbian era. They are a staple of Mexican cuisine and are usually eaten raw or cooked in a variety of dishes, particularly salsa verde.

Recipe by Chef John Folse

Prep Time: 45 Minutes
Yields: 6 Servings

Comment:

Tomatillos, also known as Mexican husk tomatoes, originated in Mexico and were cultivated in the pre-Columbian era. They are a staple of Mexican cuisine and are usually eaten raw or cooked in a variety of dishes, particularly salsa verde.

Ingredients:

6 (6-ounce) lemon fish steaks
6 small tomatillos, husked and diced
1/2 cup Rotel^® tomatoes
1/2 cup extra-virgin olive oil, divided
1/4 cup finely minced yellow bell pepper
1/4 cup finely minced green bell pepper
3 tbsps minced garlic
1/2 tsp red pepper flakes
2 tbsps chopped basil
2 tbsps chopped tarragon
1/4 cup thinly sliced green onions
1/2 tsp chopped parsley
1 tbsp lemon juice
2 tbsps Worcestershire sauce
1 cup Sauvignon Blanc or other dry white wine
salt and black pepper to taste
granulated garlic to taste

Method:

In a large sauté pan, heat 1/4 cup olive oil over medium-high heat. Add tomatillos, Rotel^®, bell peppers and minced garlic and sauté 5–7 minutes. Add red pepper flakes, basil, tarragon, green onions and parsley then sauté another 3–5 minutes. Add lemon juice, Worcestershire sauce and wine into sauté pan. Bring to a rolling boil and reduce liquid by half, stirring often. Brush both sides of fish fillets with remaining olive oil. Season to taste with salt, pepper and granulated garlic. Lay fillets evenly over top of sauce. Cover sauté pan tightly with lid or foil. Reduce heat to low. Simmer 15–20 minutes or until fish is totally cooked and easily flakes apart. Do not overcook. Transfer fish to serving plates and top with equal portions of salsa.