Chili Verde is a beautiful, flavorful green sauce that can be found at most taquerias. This sauce, made from a combination of tomatillos, onions, cumin, and cilantro, is the perfect accompaniment to a range of foods, from fish, chicken, and pork to grains like rice to greens and roasted vegetables. I love to use it as a sauce for fish, especially white fish such as halibut or cod.

The tomatillos and onions can be raw, steamed, or roasted, each creating a slightly different flavor profile. I like steaming the vegetables before pureeing. If you prefer, the microwave offers a quick, easy option for steaming.

Once you try this magical Chile Verde sauce, you’ll be putting it on everything!

Chile Verde Sauce with Halibut

Course Main Course
Cuisine Mediterranean
Keyword fish, keto, seafood, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Abbie Gellman


Chile Verde

  • 1 pound tomatillos diced
  • 1 cup onion diced
  • 3 jalapenos seeded and sliced
  • 2 tablespoons cilantro chopped
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1 tablespoon lime juice


  • 4 pieces white fish cod, halibut, each ~6 ounces
  • salt and pepper


  1. Pre-heat oven to 450 degrees F. Line a baking pan/dish with parchment paper. Place fish on parchment, skin side down. Season fish with salt and pepper and roast for 10 minutes.
  2. Optional: Place tomatillos, onion, and jalapeno in a microwave safe bowl and heat (covered) for 3 minutes. Alternately, steam stovetop for 4-5 minutes.
  3. Place steamed vegetables with cilantro, salt, cumin, and lime juice in blender or vitamix and puree.
  4. Serve chile verde over fish

Recipe Video

Chile Verde & Halibut: Recipe & Video

About The Author

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