Semiserious Chefs

Grilled Cod and Salsa Verde

By: semiserious chefs
Serves: 4-6

Ingredients:

• 2 pounds cod or other white fish
• 1 pablano chili
• 1 anaheim chili
• 3-4 medium tomatillos
• 3 yellow chili peppers
• 1/2 cup chopped cilantro, plus more for garnish
• 1/3 of a large white onion (optional)
• 1 T white vinegar
• 1/4 t salt
• 1/2 T lime juice (juice of one key lime)
• 2-3 cups diced tomatoes or halved grape tomatoes
• lemon or lime wedges for garnish
• fresh cracked pepper and salt, to taste

Directions:

1. Get the grill going. (I prefer charcoal for a good smokey flavor without the undertone of propane.) Medium heat is fine, but every grill and grill-master is different, so you’ll need to babysit your fish and peppers accordingly.
2. Rotate the peppers and tomatillos around, turning as needed, to get even heat coverage. You want your peppers to get just to a pliable state. Don’t over grill them or they will turn to mush.
3. As for the grilled fish, you will want to sear it on each side, until it can be easily flaked with a fork. When grilling over a rack it is important not too over cook your fish or it will fall into the coals when you try to remove it.
4. Remove the vegetables from grill when sufficiently ‘roasted,’ and let cool to the touch. Split the peppers and remove the seeds, (unless you want the extra spice.)
   1. For a blended sauce: rough chop the peppers and tomatillos, and add them to a blender of food processor with the cilantro, vinegar, salt, and lime. Blend until it becomes a smooth, even consistency.
   2. For a chopped salsa: dice the tomatillos and strain lightly in a sieve. Dice each of the peppers, and the cilantro, plus 1/3 of a large white onion. Toss all of these together in a large bowl with the vinegar, salt, and lime juice.
5. Serve your fish over a bed of rice, with the tomatoes, fresh pepper and salt as desired, and a garnish of lime wedges and cilantro.