This is a vibrant platter boasting of a pan-seared golden brown cod draped in chunky dark green tomatillo salsa. Around it lie charred lime halves and sprigs of fresh cilantro. Finishing off with a dusting of crumbled queso fresco gives it a pop of white color and texture contrast. Everything is staged on a ceramic plate symbolizing rustic charm.

Mexican-Style Cod Veracruz with Chunky Tomatillo Salsa

Name: Mexican-Style Cod Veracruz with Chunky Tomatillo Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces (200 grams each) Cod fillets; 10 medium Tomatillos husked, washed, and cut in half; 2 Chipotle peppers in adobo sauce minced, with 2 tablespoons of the sauce; 1 tablespoon Mexican oregano dried; 4 cloves Garlic minced; 1 large Red onion chopped; 1/2 cup Cilantro chopped; 100 grams Queso fresco crumbled; 2 Limes halved, for grilling; 6 tablespoons Extra Virgin Olive Oil; to taste Sea salt and black pepper

Fresh, tangy, and with a smoky twist.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mexican

Technique Pan Searing

Diet Friendly Pescatarian

Daily recipe · March 28, 2024

A little about this dish

This unique dish, infused with the flavors of Mexico, reimagines classic Mexican ingredients in a pescatarian-friendly manner. The key ingredient for this masterpiece is fresh, seasonal cod mixed with tangy tomatillos and smoky chipotle peppers, creating a robust and appetizing flavor profile.

Ingredients (for 4)

Cod fillets — 4 pieces (200 grams each)
Tomatillos — 10 medium — husked, washed, and cut in half
Chipotle peppers in adobo sauce — 2 — minced, with 2 tablespoons of the sauce
Mexican oregano — 1 tablespoon — dried
Garlic — 4 cloves — minced
Red onion — 1 large — chopped
Cilantro — 1/2 cup — chopped
Queso fresco — 100 grams — crumbled
Limes — 2 — halved, for grilling
Extra virgin olive oil — 6 tablespoons
Sea salt and black pepper — to taste

Preparation

Step 1 — 🌡️🔥⏲️

Preheat your oven to 400°F (200°C).
Step 2 — 🍅🥄🧂

Toss the tomatillos in 2 tablespoons of olive oil, place them on a baking sheet cut side down, season with salt and pepper, then roast in the oven until softened and slightly charred, about 15-20 minutes.
Step 3 — 🍅🌶️🌿

Allow the tomatillos to cool slightly, then transfer them to a food processor along with chipotle peppers, sauce, garlic, onion, and half of the cilantro. Blend until you get a chunky salsa.
Step 4 — 🐟🧂🍃

Season your cod fillets on both sides with salt, pepper, and Mexican oregano.
Step 5 — 🐟🍳🔥

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the cod for about 4 minutes on each side until it is golden brown and easily flakes with a fork.
Step 6 — 🍋🔥🍳

Grill your lime halves in a hot grill pan for about 2 minutes until charred.
Step 7 — 🐟🍅🍴

Serve your cod topped with the chunky tomatillo salsa and garnished with fresh cilantro, charred limes, and a sprinkle of queso fresco.

A final fox tip

This dish is a spin-off of classic 'Pescado a la Veracruzana', a popular seafood dish in Veracruz, Mexico. For a touch of warmth on a chilly day, serve it over steamed black rice or quinoa. If queso fresco is hard to find, substitute with feta cheese. Little hands can help with easy tasks such as husking tomatillos and crumbling cheese, making it a fun family cooking experience.