26 Jul Broiled Cod With Charred Tomatillo Salsa
Brian Klutch
This entrée features lightly seasoned cod and a tart and citrusy charred tomatillo salsa.
Quick Tip: You can substitute tilapia, haddock, or roughy for the cod. The macros will be very similar.
This recipe excerpted from The Bodybuilder’s Kitchen, by Erin Stern. $17; amazon.com.
No
Directions:
Preheat broiler to low. Line a small baking pan with aluminum foil and place tomatillos and chilies in pan. Place pan on top oven rack. Broil until charred, about 6 to 8 minutes, flipping tomatillos and chilies halfway through.
Add tomatillos, chilies, onion, cilantro, lime juice, and ½ tsp salt to a blender. Pulse in 10-second intervals until mixture is smooth. Set aside.
Spray small baking pan with nonstick cooking spray. Place cod in pan, season with garlic powder, the remaining ½ tsp salt, and pepper. Broil for 3 to 4 minutes per side, until fish is lightly browned.
Transfer cod to a serving platter and spoon the salsa over top.
Powered by WPeMatico
Sorry, the comment form is closed at this time.