Fish Tacos With Salsa Verde

Fish Tacos With Salsa Verde

 Fish Tacos With Salsa Verde  

By @ADIP food

Ingredients 

  • Corn tortillas
    3–6 tomatillos
    1 onion + some diced for garnish
    2–3 jalapeños or serrano peppers
    2–4 cloves garlic 

  • 1 handful coriander + some diced for garnish
    1–2 limes
    4 tbsp avocado or olive oil
    Sea bass or your favorite skin-on white fish
    Salt to taste

Method

Heat your cast iron pan to smoking point over medium heat (level 6 on induction works). This ensures even heating without overshooting your ideal temperature. Char the tomatillos, onion, and chili for about 10 minutes. They should be deeply charred and soft enough to collapse when pressed. Add the garlic in the last 2–3 minutes.

Transfer everything to a blender. Add fresh coriander and salt, then blend to your preferred consistency.
 Season the fish with salt on both sides. Heat a generous amount of oil over high heat and cook the fish skin-side down. Press firmly until the fish lays flat without resistance. Cook until almost done, then flip and cook for 1–2 more minutes. Assemble tacos with salsa, fish, a big squeeze of lime, and garnish with coriander and fresh onion.

Watch how @ADIP food makes his Fish Taco With Salsa Verde  

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