Tomatillos provide a distinctive tart flavor to a super-easy salsa that cooks with the catfish. Try it with tomatoes too.Ingredients
Total Time: 1 hour 5 minutes
1-1 1/4 pounds catfish, cut into 4 portions, or 4 tilapia fillets (4-5 ounces each)
3/4 teaspoon ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1 pound tomatillos, (see Tip), husks removed, coarsely chopped
1 medium onion, finely chopped
1 jalapeño, or serrano pepper, minced
2 cloves garlic, minced
1/3 cup chopped fresh cilantro
Juice of 1 lime
1 tablespoon extra-virgin olive oil
1/4-1/2 teaspoon cayenne pepper, (optional)
Equipment: Parchment paper or foil
Preheat oven to 400°F (or see Grill Variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Season fish with cumin, 1/2 teaspoon salt and pepper. Combine tomatillos, onion, chile pepper, garlic and cilantro in a large bowl; stir in lime juice, oil, the remaining 1/4 teaspoon salt and cayenne to taste (if using).
Place one portion of fish on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding. Place one-fourth of the salsa (about 1 cup) on top of each fish portion.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the fish is opaque in the center, about 20 minutes. (Carefully open one package to check for doneness—be cautious of the steam.) Let packets rest unopened for 5 minutes before serving.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 1/2 vegetable
- 2 1/2 lean meat
- 1 fat
- Carbohydrate Servings
- Vitamin C (40% daily value)
- Potassium (21% dv).