Fish Recipe of the Week
This week the recipe is about the sauce. Fresh chiles, tomatillias and tomatoes really make this one take off!
For the sauce:
10 tomatillias, husked and washed.
1 Poblano chile
2 yellow chiles
1 Jalapeno chile
1 Roma tomato
1 tablespoon of white vinegar
Grill the Poblano and Yellow chiles on high heat. After roasting them, getting char marks on the skins, place them in a glass bowl and cover with cling wrap so they sweat. After about 10 minutes (or when they cool down) take them out and pull the skins off, then place them in the blender and pulse until creamy.
Grill the tomatillias on medium heat, getting them to pop and jiggle on the grill. This should be just perfect with light to medium grill marks. Let them cool them slice the tops off and chop them.
Chop the tomato.
Cut the top off the Jalapeno and slice lengthwise. Use a spoon to remove the seeds and ribs from each half.
Place the tomatillias, tomato, jalapeno and vinegar in the blender and pulse.
Add salt to taste, and if you feel it is too hot, add some lime juice.
The fish itself was very basic. We used some Wahoo that I cut into small steaks, oiled and dusted with salt and pepper then grilled about 4 minutes per side over medium heat.
Plate the fish and top with the sauce. This was great with some oven roasted potato slices and a small salad!