We let the blender do all the work in this salsa verde bursting with the usual tart and herby suspects. There’s lots of sauce; serve with rice to soak up every last drop! Use those cilantro stems! Unless they’re particularly thick and woody, you can blend them along with the leaves. The same goes for parsley.
Ingredients
1 pound tomatillos, husked and halved
1½ cups cilantro, (stems and leaves)
1 cup cilantro, leaves, chopped
¼ medium uncooked onion
2 garlic cloves
½ tsp table salt
20 oz uncooked Atlantic cod, 4 (5-oz) fillets
Instructions
In a blender, combine the tomatillos, 1½ cups cilantro, onion, garlic, salt, and ¼ cup water and blend until smooth. Transfer the sauce to a large skillet and bring to a boil over medium heat. Reduce heat and simmer the sauce for 3 minutes.
Add the fish to the skillet. Cover and simmer until the fish is just opaque in the centers, about 10 minutes.
Transfer the fish to 4 serving plates. Stir the remaining chopped cilantro into the sauce in the pan. Spoon the sauce over the fish.
