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3 Well-Marinated Recipes

Chef Denisse Oller features ways to marinate fish, chicken and pork

Green Adobo for Fish

Fish in Green Adobo Sauce

Green adobo for fish. — Photo by: Marisa Zanganeh

En español

Yields: 4 portions

INGREDIENTS

  • 5 tomatillos, skinless
  • 1 small white onion, cut into quarters
  • 3 garlic cloves, peeled
  • 3 scallions, cut in three
  • ½ cup fresh cilantro
  • ½ cup fresh parsley
  • 3 jalapeño peppers, without seeds or veins, cut into halves
  • 1 serrano chile, without seeds or veins, cut into halves
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 4 tilapia fillets
  • Salt and pepper to taste
  • 1 lime, cut into thin slices, for garnish

See also: Recipes from Hispanic cooking expert Denisse Oller.

DIRECTIONS

  1. Preheat oven to 325ºF.

  2. In a wide frying pan, brown the tomatillos, onion and garlic cloves at high heat for 3–4 minutes, stirring constantly.

  3. Place ingredients in a blender; add the scallions, cilantro, parsley, jalapeño pepper, serrano chile, lime juice and olive oil. Add salt and pepper to taste.

  4. Place tilapia fillets in shallow ovenproof pan and add sauce. Refrigerate for approximately 15 minutes.

  5. Remove pan from refrigerator and let rest at room temperature for 15 minutes. Place in the oven and bake for 12–15 minutes.

  6. Garnish with lime slices before serving.

Next: Caribbean-style chicken with yogurt sauce. >>

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