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
- 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
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.
Optional: Place tomatillos, onion, and jalapeno in a microwave safe bowl and heat (covered) for 3 minutes. Alternately, steam stovetop for 4-5 minutes.
Place steamed vegetables with cilantro, salt, cumin, and lime juice in blender or vitamix and puree.
Serve chile verde over fish