WILD PACIFIC COD IN TOMATILLO SALSA VERDE
This totally fresh and delightfully spicy dish is PERFECT for using up summer garden goodies! I made the tomatilla salsa verde the day before and it's sumptuous with this fish dish and drizzled over grilled zucchini and served with caprese for a colorful and lively summer dish for two! (I got the tomatilla recipe from the...
Provided by Gayle Rich-Boxman
Categories Fish
Time 45m
Number Of Ingredients 8
Steps:
- 1. Marinade for the fish: in a glass pie dish (or something shallow for marinating the fish), finely chop garlic. Squeeze enough lime to make a tablespoon. Add the cayenne and cumin, olive oil and salt and then place fish in marinade, turning a couple of times. Cover and refrigerate for half an hour.
- 2. Grill in a tin foil boat for 12-15 minutes until flaky.
- 3. In the meantime, take zucchini and quarter it, drizzle with olive oil and your favorite seasonings and place on grill, turning after about 8 minutes till browned.
- 4. Remove and put these on a plate and drizzle salsa verde on both the fish and the zucchini. Add caprese and voila! A terrific light summer meal!
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