Equipment
Ingredients
Charred Salsa Verde
- 300 g tomatillos, husked, rinsed, and dried
- 75 g white onion, cut into thick wedges
- 1 jalapeno pepper, stemmed
- 2 garlic, unpeeled
- 30 g fresh cilantro, roughly chopped, leaves and tender stems
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
Grilled Fish
- 600 g firm white fish fillets, cut into 4 equal portions
- 30 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your grill or cast-iron grill pan to high heat, aiming for around 230C or 450F. Place the husked tomatillos, onion wedges, jalapeno, and unpeeled garlic cloves directly on the dry grates. Grill, turning occasionally with tongs, until blistered and charred on all sides. The garlic will finish first in about 5 minutes, while the tomatillos will take about 10 minutes until they soften and darken.
Remove the charred vegetables from the grill and let them cool slightly. Peel the garlic cloves. Transfer the tomatillos, onion, jalapeno, peeled garlic, cilantro, lime juice, and salt into a blender or food processor. Pulse until you reach a chunky, rustic consistency. Do not over-blend into a smooth puree.
Thoroughly pat the fish fillets completely dry with paper towels. This prevents steaming and ensures a good crust. Brush the fillets lightly with half of the olive oil and season evenly on both sides with kosher salt and black pepper.
Oil the grill grates well using a folded paper towel dipped in the remaining olive oil, held by tongs. Place the seasoned fish fillets on the grill. Cook undisturbed for 3 to 4 minutes until deep grill marks appear and the fish releases easily from the grates.
Using a fish spatula, carefully flip the fillets. Continue to grill for another 2 to 4 minutes, depending on the thickness of the fish, until the internal temperature reaches 63C or 145F. The fish should be entirely opaque and flake easily.
Remove the fish from the grill and let it rest for 5 minutes. Transfer to serving plates and spoon the fresh charred salsa verde generously over the top of each fillet. Serve immediately.
Chef's Notes
- Tomatillos have a natural pectin content that causes raw salsa verde to thicken into a gel-like state when refrigerated overnight. If making ahead, simply stir in a splash of water or extra lime juice to loosen it before serving.
- Do not fear the black spots on your roasted vegetables. The tatemado charring technique relies on this deliberate burning to create a smoky flavor profile that balances the sharp acidity of the tomatillos.
- Always pull the fish off the heat a degree or two before your target temperature; residual heat will carryover cook the fish by about 2 to 3 degrees as it rests on the plate.
- If you cannot find tomatillos, a completely different but conceptually similar green sauce can be made by charring poblano peppers and blending them with lots of cilantro, olive oil, and lime juice.
Storage
Refrigerator: 3 days — Store the salsa and the fish in separate airtight containers. The salsa will keep for up to 5 days.
Reheating: Reheat the fish very gently in a pan over low heat or in a 135C oven until just warmed through to avoid overcooking. Serve salsa cold or at room temperature.
