Grouper in Salsa Verde

En español

Yields: 2 portions

INGREDIENTS

• 2 grouper filets  
  
• Salt and pepper 
  
• 1 tablespoon olive oil
  

Sauce: 

• 2 tomatillos  
  
• ¼ cup pumpkin seeds 
  
• ½ cup green bell pepper, seeded and deveined 
  
• ½ cup cilantro, no stems 
  
• ½ jalapeño, seeded and deveined 
  
• ½ cup parsley, no stems 
  
• ½ teaspoon fresh thyme 
  
• 3 garlic cloves 
  
• ¼ cup fish broth 
  
• 1 pinch of salt  
  

See also: Recipes from Hispanic cooking expert Denisse Oller.

— Photo by: Jean Cazals/Corbis

PREPARATION

1. In a medium pot with room-temperature water, add tomatillos and boil for 1 minute. Remove tomatillos and place in blender.
   
   
2. In a medium pan, add pumpkin seeds and toast at medium-low temperature for 1-2 minutes or until golden brown. Remove from pan and place in blender.
   
   
3. Add remaining ingredients to blender. Blend well.
   
   
4. Pour sauce into pan and cook a medium heat for 1 minute.
   
   
5. Dry fish filets with a paper towel; salt and pepper to taste.
   
   
6. In a large pan, add olive oil and heat on medium-high.
   
   
7. Place filets in pan and let them brown, 3-4 minutes per side. Cover with salsa and serve. 

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