salsa

Recipe for Mexican Style Fish With Potatoes and Salsa

by Anne Maxfield on January 26, 2012

Accidental Locavore Mexican FishSo far, the Accidental Locavore has stuck to my once-a-week seafood goal. A piece of cod found in the freezer clean-out inspired this recipe, based on one of my favorites: Rick Bayliss’ Mexican Everyday. Below is his recipe, for 4 people. It’s easy and fast. I use half the potatoes and fish to serve 2 and keep the rest of the salsa for other uses. 

  • 4 medium new or Yukon Gold potatoes (1lb) sliced 1/4″ thick
  • 1 tablespoon olive oil or vegetable oil
  • Salt
  • 1-15 ounce can diced tomatoes (fire roasted if you can find them)
  • 1 large garlic clove, cut in half
  • 1/3 cup cilantro, coarsely chopped, plus more for garnish
  • 1/4 cup sliced, pickled jalapeños ( use jarred nacho slices), plus 1 tablespoon of the liquid
  • 4 4-6 ounce skinless fish fillets (mahi mahi, halibut, black cod, a firm white fish works best here)

Heat the oven to 400 degrees. Put the potatoes in a microwave and oven-safe dish big enough to hold the potatoes in a single layer. Drizzle on the oil, sprinkle with salt, toss to combine and place the potatoes in a single layer. Cover and microwave until the potatoes are barely tender, about 4-5 minutes.

Meanwhile, in the food processor combine the tomatoes with their juice, garlic, cilantro and jalapeños and their juice. Process until puréed with a little texture.

Layer the fish in a single layer over the potatoes. Top with the salsa.

Bake for 15-20 minutes, until the fish flakes and is just opaque in the thickest part. Serve and enjoy!

My verdict: this time I used my own tomatillo salsa (click here for the recipe) and the cod from the freezer. It was good but not great. The cod would have stood up to the regular tomatoes and jalapeños. With the tomatillo salsa I would have liked a sweeter white fish. Adding a good squirt of lime helped. If you do want to use your own, or a jarred salsa, just leave out the last four ingredients (keep the jalapeños if you like the heat).

 

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Recipe for Chilaquiles and an Easy Salsa Verde

by Anne Maxfield on March 7, 2011

Accidental Locavore ChilaquilesDo you know what chilaquiles are? They’re one of the Accidental Locavore‘s favorite breakfast/brunch foods. Chilaquiles are a mix of (leftover) fried tortillas cooked with salsa and various add-ins. Delicious! This past weekend I was reminded of them when my friend and I had brunch at PS 450, where they do them with red salsa and eggs…perfect brunch. This morning as I was watching NY1 (a morning without In The Papers, is like a morning without caffeine) there was a report from Chow.com. Turned out to be all about chilaquiles. Alex Van Buren likened them to nachos, but eaten with a fork and knife and she’s right. They’re super easy to make, kind of like scrambled eggs with tortilla chips. Chilaquiles are good for using up leftovers. Much like nachos, you can toss anything into them and they’ll taste great. Here’s the version I made for lunch (for 1 person), but feel free to multiply and improvise. Start to finish this took about 10 minutes (not including the salsa).

Chilaquiles with Salsa Verde

  • 1 egg beaten with a fork
  • 1/2 cup salsa verde (recipe below)
  • 1 big handful tortilla chips (purists are wincing, you can cut tortillas up into wedges and fry them, but why bother?)
  • 1/2 chicken breast shredded (from a rotisserie chicken, dark meat works fine too)
  • 1/2 cup monterey jack cheese, grated (any cheese you would use for quesadillas will work fine)
  • dollop of sour cream (or Mexican crema)
  • chopped cilantro for garnish

Mix the egg and salsa in a bowl, add the chips and chicken and toss to coat. Heat a large saute pan over medium heat, and add the chip mixture. Cook until the egg is cooked and the chicken is warmed. Plate. Top with the cheese, sour cream and cilantro. Red salsa will also work, but I always prefer green.

Salsa Verde

  • 1 pound of tomatillos, husk removed and rinsed to remove stickiness
  • 1-2 serrano or jalapeno chiles
  • 2-3 cloves garlic-do not peel
  • 1 cup cilantro, coarsely chopped
  • salt to taste

Put the tomatillos in a pot of water to cover, and bring to a boil over high heat. Cook until they change color, they will go from a bright green to an olive drab. Drain.

While the tomatillos are cooking, put the unpeeled garlic and the chiles in a small frying pan and toast them over medium heat until browned on all sides. Remove from heat and when cool enough to handle, peel the garlic. If you want you can seed the chiles, then coarsely chop them.

Put the cooked tomatillos, the garlic, chiles, and cilantro in a food processor or blender, and process until everything is combined and the consistency is to your liking. Taste and add salt, additional chiles and/or cilantro to taste. Start with one chile, and then add more depending on how hot you want it.

How do you like your chilaquiles?

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