Halibut & Potatoes with Green Salsa
Tart tomatillos dress up crisp potatoes and halibut fillets. Flavored with cilantro, onion, garlic, lime and hot serrano chilies, the Latin-style green sauce is a great way to offset these mild ingredients.
For the tomatillo salsa:
- 12 oz. tomatillos, husked and rinsed
- 2 serrano chilies
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped yellow onion
- 4 garlic cloves
- 2 Tbs. fresh lime juice
- 2 Tbs. cider vinegar
- 1 tsp. sugar
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 12 oz. fingerling potatoes
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 halibut fillets, each about 6 oz.
- Chopped fresh cilantro for garnish
To make the tomatillo salsa, preheat a broiler. Spread the tomatillos and chilies on a rimmed baking sheet and broil until browned and blackened in spots, about 15 minutes. Let cool.
Transfer the tomatillos and chilies to a blender along with the cilantro, onion, garlic, lime juice, vinegar, sugar, salt and 1/4 cup water and blend until a smooth puree forms. Pour into a bowl and adjust the seasonings with salt and pepper. Set the salsa aside.
Preheat an oven to 425°F.
Cut the potatoes in half lengthwise and spread them out on a rimmed baking sheet. Drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Roast until browned and almost crisp, about 20 minutes.
Meanwhile, in a large fry pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the salsa and cook until slightly thickened, about 5 minutes. Remove from the heat, and adjust the seasonings with salt and pepper. Keep warm.
Lightly season the halibut fillets with salt. Lay them on the baking sheet with the potatoes, pushing the potatoes to the side as needed. Roast until the fish is cooked through, 10 to 12 minutes.
Transfer the potatoes and fish to a warmed platter and pour the tomatillo salsa over the top. Garnish with cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009).