At work on a cold wet winter day we used to order in Mexican chicken soup for lunch. Everyone agreed it could cure what ever ailed you. I always asked that they hold the cilantro for mine. I am in the “no cilantro for me” group. I live in Southern California that means cilantro gets incorporated in everything. I have been trying to find my way around this for a long time.
Then one day I went to the restaurant. I asked that they hold the cilantro. The chef said he would gladly accommodate me, but just to let me know he cooks cilantro in the stock because it builds depth of flavor. I laughed because like I said you can’t get away from it. But it got me thinking. I am not one of those people that cilantro taste like soap – to me it tastes like metal. But, if what the chef said was true, (My ears perk up when I hear depth of flavor), maybe this was my answer.
I always feel a little uncomfortable or presumptuous posting any type of Mexican food since I know so little about this food. I really like these hot pepper cheese quesadilla, but anything more complicated intimidates me. I love all the other flavors like jalapeño, tomatoes, and onion. I love beans and rice, and a good tortilla, homemade if I can get them. But, I find if you sprinkle just the slightest bit of cilantro on my food you have ruined the complete dish for me.
Then I found this fresh tomatillo sauce in the refrigerated section at Trader Joes. While fresh of course one of the ingredients is cilantro. I thought why not roast it over some fish, because as always, I am looking for easy with depth of flavor.
Remember when I told you about these Crispy Potatoes. Well, I decided they would go well with this dish. I saw Rick Bayless add these to his pork and tomatillos, so I thought I would add them to my dish. I love that there is no need to peel the potatoes, just halve and add to the skillet. I checked on them every four minutes, and they were done in twelve.
This is probably one of the easiest real food meals you can get to the table with such few ingredients. And, just as that chef said, the roasting brings out great depth of flavor. I was quiet pleased with the results. It seems that roasting the cilantro tamed the metallic flavor for me. Maybe, just maybe I have found my way around my dilemma. Oh, but if you like cilantro, feel free to garnish with some cilantro leaves. Not on mine though.
- 2 6 oz. pieces of white fish – I used cod.
- ½ cup of tomatillo sauce
- ½ cup halved cherry tomatoes – more if you like.
- 4 - 6 small Yukon gold potatoes – halved lengthwise.
- 2 tablespoon of olive oil (one for the potatoes and one for the fish.)
- salt and pepper to taste.
- Wash and halve small potatoes – no need to peel – just remove any blemish spots.
- To a skillet add a tablespoon of olive oil.
- Add a tablespoon of water – this will help steam the potato.
- Place a tight fitting lid on the potatoes to hold in the steam.
- Sauté until soft, remove the lid for the last minute or two. The water will have evaporated and allow the oil to brown the potatoes.
- Add olive oil bottom of a heatproof dish.
- Add fish – be sure to salt and pepper.
- Add the tomatillo sauce.
- Add halved cherry tomatoes.
- Roast until fish flakes.
- Add crispy potatoes when ready to serve.
- Serve while hot.
I used a firm white fish. I think it holds up to the strong tomatillo sauce and the roasting process, but feel free to use what you like.
I was not compensated in any way regarding this tomatillo sauce, although I really should have been. Do you hear me TJ?
I am taking this to
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Kathe‘s at Your Gonna Love It Tuesday
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Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
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Sherry at Olives-n-Okra
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