Pan Roasted Tilapia with Tomatillo Salsa

35 min · Serves 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

What goes in

• 1 lbtomatillos
• ½ cupyellow onion
• 2serrano chiles
• 3garlic
• 14.8 mlvegetable oil
• 1.2 mlKosher salt
• 14.8 mlfresh lime juice
• ¼ cupfresh cilantro leaves
• 4tilapia fillets

How to cook it

1. Preheat the oven to 450 °F.
2. To make the tomatillo salsa:
3. To prepare the tomatillos, peel back the husk from the smooth green tomatillo skin. Rinse the tomatillos with warm water and cut into quarters. (Canned tomatillo salsa can be used instead of fresh.)
4. Place the husked tomatillos, onion, chilies, garlic, and 1 teaspoon oil in the baking pan, stir well and transfer to the oven. Roast about 20 minutes until the tomatillos are soft and dark green. Set aside to cool.
5. Transfer the mixture to the blender; add the salt, lime juice, and cilantro. Purée.
6. To cook the tilapia:
7. Place the skillet on the stove over high heat and when it is hot, carefully add 2 teaspoons oil.
8. Put the tilapia fillets in the pan, waiting about 30 seconds between additions. Cook about 5 to 6 minutes, until golden brown on both sides.
9. Transfer the tilapia to the serving plate and top with generous amounts of salsa. Serve right away.

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