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Grouper in Salsa Verde

An easy low-calorie delicious flaky fish served with a spicy green jalapeno/tomatillo sauce

En español

Yields: 2 portions


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


  • 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.

Salsa Verde - Recipe by Denisse Oller

Photo by: Jean Cazals/Corbis


  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. 

You may also like: 3 well-marinated recipes.

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