Are you looking for a delicious and nutritious dish to serve for your Christmas or New Year celebration? Do you want to impress your guests with a unique and flavorful recipe that is easy to prepare and cook? If so, you will love this Chilean sea bass with tomatillo salsa recipe.
Chilean sea bass, also known as Patagonian toothfish, is a white-fleshed fish that has a mild and buttery flavor and a firm and flaky texture. It is rich in protein, omega-3 fatty acids, and vitamin B12, making it a great choice for a healthy diet. Tomatillo salsa, also known as salsa verde, is a tangy and spicy sauce made from tomatillos, jalapeños, cilantro, garlic, lime juice, and salt. It adds a burst of freshness and color to the dish, and complements the fish perfectly.
This recipe is easy to make and requires only a few ingredients and tools. You can prepare the salsa in advance and store it in the refrigerator until ready to use. You can also bake the fish in the oven or grill it on a barbecue for a smoky flavor. Either way, you will end up with a moist and tender fish that is coated with a crispy and golden crust. Serve it with some rice, salad, or tortillas, and enjoy a festive and healthy meal with your loved ones.
Table of Contents
Ingredients
- 4 (6-ounce) Chilean sea bass fillets
- Salt and black pepper, to taste
- 2 tablespoons of olive oil
- 2 cups of tomatillo salsa (see below for instructions)
- Fresh cilantro leaves, for garnish
Tools and Equipment
- A baking sheet
- A large skillet
- A blender or a food processor
- A knife and a cutting board
- A measuring cup and spoons
- A spatula
Recommended Products
- Cuisinart Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
- Ninja Professional Plus Blender with Auto-iQ
- OXO Good Grips 2-Cup Angled Measuring Cup
Time Required
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Mise en Place
- Preheat the oven to 375°F and line a baking sheet with parchment paper or spray with cooking spray.
- Rinse the fish fillets and pat them dry with paper towels. Season them with salt and pepper on both sides.
- Wash and husk the tomatillos and cut them into quarters. Remove the stems and seeds from the jalapeños and chop them roughly. Peel and chop the garlic cloves. Wash and chop the cilantro leaves. Squeeze the juice from the lime.
- Make the tomatillo salsa by combining the tomatillos, jalapeños, garlic, cilantro, lime juice, and salt in a blender or a food processor. Blend until smooth and adjust the seasoning to your taste. Transfer the salsa to a bowl and refrigerate until ready to use.
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the fish fillets and cook for about 4 minutes per side, or until golden and crisp. Transfer the fish to the prepared baking sheet and spoon some of the salsa over each fillet.
- Bake the fish in the oven for about 10 minutes, or until the fish flakes easily with a fork.
- Serve the fish with the remaining salsa and garnish with fresh cilantro leaves.
Serving Instructions
- You can serve this dish hot or at room temperature, depending on your preference.
- You can serve this dish with some rice, salad, or tortillas, or any side dish of your choice.
- You can also drizzle some sour cream or yogurt over the fish and salsa for a creamy contrast.
Plating and Garnishing
- You can plate this dish on a large platter or on individual plates, depending on how you want to serve it.
- You can garnish this dish with some fresh cilantro leaves, lime wedges, or sliced avocado for some extra color and flavor.
Tips and Notes
- You can use any white-fleshed fish for this recipe, such as cod, halibut, or tilapia, as long as they are thick and firm enough to hold their shape.
- You can adjust the spiciness of the salsa by adding more or less jalapeños, or by using a different type of chili pepper, such as serrano, habanero, or poblano.
- You can make the salsa ahead of time and store it in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month. You can also use store-bought salsa verde if you are short on time or ingredients.
- You can bake the fish in the oven or grill it on a barbecue for a smoky flavor. If you choose to grill the fish, make sure to oil the grill grates well and cook the fish for about 5 minutes per side, or until charred and cooked through.
Nutrition Facts
- Serving size: 1 fillet with 1/2 cup of salsa
- Calories: 378
- Fat: 18 g
- Saturated fat: 3 g
- Cholesterol: 113 mg
- Sodium: 462 mg
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 6 g
- Protein: 44 g
Disclaimer
- This recipe is intended for informational purposes only and does not constitute medical or dietary advice. Please consult your doctor or nutritionist before trying this recipe if you have any health or dietary concerns.
- This recipe may contain allergens, such as fish, garlic, and cilantro. Please check the ingredients carefully and avoid this recipe if you are allergic or intolerant to any of them. You can also substitute or omit any ingredients that you do not like or have.