OUT WEST: Food & Lifestyle

Mexican

Grilled Red Chile Halibut

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Grilled Red Chile Halibut uses roasted Mexican red chilies and cinnamon for a warm, earthy take on the seasonal Pacific Northwest halibut.

Every Spring I look forward to the beginning of halibut season. Here in the Pacific Northwest, we have the luxury of fresh fish every season. One of the most versatile and meaty fish, halibut holds up to the depth of roasted chilies in this Grilled Red Chile Halibut. Chile peppers and cinnamon create an earthy, spicy sauce with sweet undertones that only gets better when grilled. The addition of grilled sweet corn, cilantro and fresh lime really completes the dish.

Toasted Mexican red chilies and cinnamon add a warm, earthy spice to this Grilled Red Chile Halibut

Grilled Red Chile Halibut

Toasted Mexican red chilies and cinnamon add a warm, earthy spice to this Grilled Red Chile Halibut
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb. Halibut fillet
  • 4 tbsp. Red Chile Sauce, see below
  • 4 ears corn on the cob
  • 1 lime cut in wedges
  • 1 handful cilantro rough chopped

Red Chile Sauce

  • 2 Chilies de Arbol
  • 2 Pasilla Chilies
  • 2 New Mexico Chilies
  • 1/2 small yellow onion quartered
  • 1/2 tsp. achiote powder
  • 1/2 tsp. cinnamon powder
  • 1 tsp. garlic minced
  • 1 tbsp. agave nectar
  • 3 cups chicken broth warmed
  • 1 tbsp. lard

Instructions
 

  • Toast chilies and onion in a dry cast iron pan over medium high heat for about 3-5 minutes. They will start to soften and release aroma. Careful not to burn – they will taste bitter if burned.
  • Remove chilies and onion to a blender. Add achiote powder, cinnamon powder, garlic, agave nectar and warm chicken broth. Blend until very smooth.
  • Heat lard in the cast iron pan over medium high heat. Pour in Red Chile Sauce and simmer for about 5 minutes. Remove from heat and cool completely.
  • Coat halibut fillet in about 4 tbsp. Red Chile Sauce. Grill over charcoal, skin side down, for about 8 minutes or until fish turns opaque in the middle and starts to flake when you push on it with a fork. While you are grilling halibut, add the corn to the grill and rotate as each side gets a little charred.
  • Cut the grilled corn off the cob and toss with cilantro and fresh squeezed lime. Serve over grilled halibut.
Keyword Grilled Halibut, Mexican Halibut

Ingredients

  • Halibut – Fresh, in season halibut is best, but you can easily substitute another meaty white fish such as cod.
  • Dried Mexican Chilies – Pasilla (rich, pungent) , New Mexico (sweet, fruity) and Arbol (spicy) found in the Mexican aisle of your grocery.
  • Cinnamon – Ground cinnamon adds a warm taste that pairs well with Mexican chilies.
  • Achiote Powder – Red spice with mild, earthy flavor and sweet undertones.
  • Onion – I like using either Walla Walla Sweet or Vidalia onion.
  • Garlic – For this recipe I used chopped garlic in the jar, which gives a more muted garlic taste.
  • Agave Nectar – Sweetener that looks similar to honey, found in the baking aisle of the grocery.
  • Chicken Broth – If you can’t use homemade, I suggest Better Than Bouillon brand.
  • Lard – Save your bacon grease and use that or purchase a block lard from the grocery.
  • Corn on the Cob – Fresh corn on the cob, husked and grilled
  • Lime – Fresh lime cut into wedges and used as a garnish for corn and fish
  • Cilantro – Fresh cilantro, just tear off a handful and rough chop for garnish.

Preparation

  1. Toast dried chilies and onion in a dry cast iron pan over medium high heat until fragrant.
  2. Blend toasted chilies and onion with achiote powder, garlic, agave nectar and warm chicken broth.
  3. Heat lard in cast iron pan over medium high heat. Add red chile sauce to pan.
  4. Cook for about 5 minutes. Remove and let cool before coating halibut.
  5. Coat halibut with about 4 tbsp. of the red chile sauce. Freeze or refrigerate the rest for another use.
  6. Grill halibut skin side down for about 8 minutes, depending on thickness of fillet, until opaque in center when flaked with a fork. Grill corn at same time, constantly rotating to get even grill marks. Remove when charred all around.
  7. Cut corn off the cob and toss with lime juice and cilantro. Serve over halibut.

You Will Love GRILLED HALIBUT in Roasted Tomatillo Sauce

You’ve tried the Grilled Red Chile Halibut, now try the green! Grilled Halibut in a Tomatillo Sauce

Halibut in roasted tomatillo sauce with crispy fried onions
Meaty, buttery grilled halibut in a roasted tomatillo sauce with crispy fried onions

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Zesty Mexican Inspired Avocado Toast

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Zesty Mexican Inspired Avocado Toast combines layers of pinto beans, smashed avocado, pickled onions, Cotija cheese, cilantro and a fried egg on a bolillo roll.

If you like avocado toast, you will love this Mexican inspired version that uses a fresh Bolillo roll. This Mexican roll can be found in the bakery section of your local grocery store. They are the perfect size for building all the layers of this Zesty Mexican Inspired Avocado Toast a.k.a Avocado Molettes. Molettes are a Mexican sandwich using refried beans as the base and usually melted cheese. Our version is an open faced breakfast molettes with a sunny side up egg dripping over fresh cilantro, radish, pickled onion, smashed avocado, refried beans and a toasted Bolillo roll.

Ingredients

  • Bolillo Rolls – Mexico’s version of the baguette only shorter like a roll. it’s crusty on the outside and soft on the inside. Usually found in the bakery section of your grocery store and a key ingredient in this Zesty Mexican Inspired Avocado Molettes.
  • Refried Beans – I like to make my own by simmering soaked pinto beans in chicken broth with carrot and onion, then gently smashing with a fork. You can also use canned, but the flavor will be a little different.
  • Avocado – Smashed roughly with lime, salt and pepper.
  • Quick Pickled Onions – Red onions get pickled in just 15 minutes.
  • Bacon – Thick cut bacon cooked in the oven.
  • Cilantro – Fresh sprigs of cilantro.
  • Radish – Thinly sliced radish
  • Eggs – Fried egg – farm fresh is best and has a nice yellow yolk.
  • Cotija Cheese – Mexican crumbly cheese similar to feta.

Preparation

  1. Make the Quick Pickled Onions by soaking thinly sliced red onions in white vinegar, salt and sugar.
  2. Make the Smashed Avocado by smashing avocado together with lime juice, salt and pepper.
  3. Warm the refried beans and keep warm until ready to use.
  4. Cook the bacon in a 350 degree oven for 20 minutes.
  5. Butter and broil Bolillo roll halves.
  6. Fry eggs in butter over medium high heat until whites are firm and yolk is runny.
  7. Assemble: Spread some refried beans on Bolillo half, top with a little smashed avocado, some Quick Pickled Onions, cilantro, radish, Cotija cheese and your fried egg on top. Serve with bacon on the side.
Avocado Breakfast Molette is a Mexican inspired avocado toast with layers of pinto beans, smashed avocado, pickled onions, Cotija cheese, cilantro and a fried egg on a bolillo roll.

Zesty Mexican Inspired Avocado Toast

Zesty Mexican Inspired Avocado Toast combines layers of pinto beans, smashed avocado, pickled onions, Cotija cheese, cilantro and a fried egg on a bolillo roll.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine Farm to Table, Farmer’s Market, Mexican
Servings 4

Ingredients
  

  • 8 strips thick cut bacon
  • 2 Bolillo rolls split
  • 2-3 tbsp. butter
  • 2 cups refried beans
  • 4 eggs
  • 4 radishes sliced thinly
  • 15 sprigs fresh cilantro
  • 1/4 cup Cotija cheese

Quick Pickled Onions

  • 1 cup red onion sliced thinly
  • 1 cup white vinegar
  • 1 tsp salt
  • 1 tsp sugar

Smashed Avocado

  • 1 large avocado
  • 1 wedge lime
  • salt and pepper

Instructions
 

  • Preheat oven to 350 degrees.
  • Make the Quick Pickled Onions and the Smashed Avocado (see recipe below).
  • Warm the refried bean in a small pan over medium heat.
  • Place bacon strips on a sheet pan and cook at 350 degrees for 20 minutes.
  • Remove from oven and place on either wire rack or paper towels to catch the grease.
  • Butter each half of the Bolillo rolls.
  • Turn oven to broil and broil the Bolillo rolls until just browned. Remove from oven.
  • Heat a large sauté pan over medium high heat.
  • Add 1 tbsp. butter to the pan and let it melt.
  • Crack each egg separately in the pan and fry. Using a spatula, gently pull any egg white towards the egg yolk to create a nice round shape.
  • After about a minute, add 1 tbsp. water to the pan and cover. Cook until egg white is opaque and egg yolk is slightly soft to the touch. Remove from heat.

Quick Pickled Onions

  • Heat white vinegar, sugar and salt over medium heat until just hot. Place thin sliced red onions in a small bowl. Pout hot vinegar over red onions. let site for 15 minutes.

Smashed Avocado

  • Peel and peel the avocado. Place avocado in a bowl and roughly smash with a fork. Squeeze the juice from your lime wedge over the avocado, salt and pepper generously.

Assembly

  • Spread about 1/4 cup warmed refried beans on each toasted Bolillo half.
  • Next, spread 1/4 of the Smashed Avocado over the warmed refried beans.
  • Add a few sprigs of fresh cilantro, some pickled onions, sliced radishes and a fried egg.
  • Garnish with Cotija cheese and either crumble bacon or eat on the side.
Keyword Avocado Toast, brunch, Mexican Breakfast

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Handmade Authentic Tamales

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Delicate, flavorful Handmade Authentic Tamales filled with red chili pork or poblano jack cheese deliver the taste of Mexico in your kitchen.

This essential step by step guide will make you crave fresh tamales everyday. There are so many filling possibilities from traditional red chili pork to vegetarian poblano jack or even bean and cheese. Get creative.

Looking at the amount of steps in this recipe may seem daunting, but these Handmade Authentic Tamales can be made in steps. I like to make the red chili pork the day before, so all that’s left is the masa and assembly. Plus, this recipe makes quiet a few tamales, so it’s a really great way to meal prep for later. You can store the tamales for up to six months in the freezer.

When you are ready to plate these beautiful tamales, top with your favorite ingredients. My topping of choice is this Salsa Verde, which is super easy to make with your blender. Other suggestions are chopped radish and cilantro, avocado or pico de gallo.

Freshly made Red Chili Tamales are tender and flavorful with diced radish and cilantro

Ingredients

  • Masa – Instant corn masa found in the Mexican aisle of grocery. I used Maseca brand. The bag will indicate used for tamales.
  • Lard – Use your rendered lard or purchase at the grocery next to the masa.
  • Pork – Use either shoulder, picnic or Boston butt, which is intended for slow cooking and shreds easily.
  • Corn Husks – Sold in packages in the Mexican aisle of the grocery. They are used to wrap and steam the masa and meat, making the tamales.
  • Guajillo Chili – Dried, sold in package in Mexican aisle of grocery. Has a deep, fruity, smoky flavor with mild heat.
  • Chiles de Arbol – Known as bird beak chili, adds the heat.
  • Cumin – A warm, earthy spice that gives depth of flavor.
  • Chipotle Powder – Smoke dried jalapeno peppers ground into powder.
  • Garlic – Pick hard, firm to the touch garlic.
  • Tomato Bouillon – Knorr tomato chicken bouillon cubes.
  • Onion – Pick firm yellow onions.

Preparation

  1. Prepare the shredded pork first. Combine chili powder, chipotle powder, cumin and salt. Rub mixture over pork roast.
  2. Heat lard in a dutch oven or large heavy pot. Sear pork roast over medium high heat on each side creating a browned crust.
  3. Add water, tomato bouillon cubes, onion and garlic to the pot. Cover and reduce heat to low. Cook until fork tender about 3 hours.
  4. Remove pork roast from pot, shred, reserve cooking liquid.
  5. Make the sauce by toasting guajillo and arbol chilies in dry pan over medium heat until warmed, being careful not to burn. Remove from pan and soak in 2-3 cups hot water or broth for 10 minutes.
  6. Place soaked chilies, garlic cloves, and cumin in a blender and blend until smooth.
  7. Heat lard in a medium pan over medium heat, add sauce from blender and about 3 cups reserved cooking liquid, cook until darkened (about 10 minutes). Combine shredded pork in a large bowl with sauce.
  8. Start soaking your corn husks in hot water. Either spread out in a large pan or in the sink.
  9. Prepare the masa by hand mixing masa, baking powder, salt, chipotle powder, chili powder and cumin, then add lard and butter. Slowly add cooking liquid until dough forms. Dough should be a thinner, wetter consistency. Using your hand, mix the dough, repeatedly, until very smooth.
  10. Assemble the tamales by taking a soaked corn husk, wide side towards you, and spreading a thin layer of masa, edge to edge, about 3/4 of the way up the corn husk.
  11. Place about 1/4 cup shredded pork in bottom middle portion of the corn husk. Fold sides in and top over. Tie with a strip of corn husk.
  12. Set up your tamale steamer with water to just under steaming rack and place a piece of foil over steaming rack. Set tamales in steamer open side up.
  13. Place tamale steamer over high heat and bring to a boil. Reduce heat to medium low and steam for about 45 minutes.
Freshly made Red Chili Tamales are tender and flavorful with diced radish and cilantro

Handmade Authentic Tamales

Tender, flavorful Handmade Authentic Tamales filled with red chili shredded pork or vegetarian poblano cheese.
Print Recipe Pin Recipe
Prep Time 3 hrs 30 mins
Cook Time 45 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 20

Ingredients
  

Red Chili Pork Filling

  • 3 lb. pork butt / picnic / shoulder roast
  • 1 tbsp. chili powder
  • 1 tbsp. chipotle powder
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp. lard
  • 1/2 yellow onion rough sliced
  • 4 cloves garlic rough chopped
  • 2 cubes Knorr tomato chicken bouillon smashed
  • 6 cups water

Red Chili Sauce

  • 8 guajillo chili peppers dried
  • 4 chili de arbol pepper dried
  • 4 cloves garlic
  • 1 tsp cumin
  • 1 tbsp. lard
  • 2-3 cups reserved cooking liquid from pork

Masa

  • 3 1/2 cups masa
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 cup lard
  • 2 tbsp. butter
  • 1 tbsp. chipotle powder
  • 1 tbsp. chili powder
  • 1 tsp cumin
  • reserved cooking liquid from pork

Poblano Jack Filling

  • 8 poblano peppers prepared (see notes)
  • 8 Monterrey Jack cheese sticks cut in half

Other

  • 1 package corn husks separated and soaked in warm water

Instructions
 

Red Chili Pork Filling

  • Combine chili powder, chipotle powder, cumin and salt. Rub all over pork roast.
  • Heat lard in a heavy bottom pot or dutch oven over medium high heat. Sear all sides of seasoned pork roast.
  • Add remaining ingredients to pot, cover and reduce heat to medium low. Simmer until fork tender about 3 hours.
  • Remove pork roast from pot, place on large dish and shred. Reserve all of the cooking liquid from pot to use in recipe.

Red Chili Sauce

  • Place a dry sauté pan over medium high heat. Add dried guajillo and chili de arbol peppers. Toast until fragrant, just a couple minutes, being very careful not to burn. If burnt, they will taste horribly bitter and you will have to re-do.
  • Remove chilies to a bowl and cover with 2-3 cups reserved cooking liquid. Soak for about 10 minutes until softened.
  • Put soaked chilies, cooking liquid, garlic and cumin in blender and blend until smooth.
  • Melt lard in a pan over medium high heat. Pour blended sauce in hot pan with lard and simmer until darkened about 15 minutes.
  • Combine red chili sauce with shredded pork in a large bowl. Add a little more cooking liquid, if needed to make saucy.

Masa

  • Combine masa, baking powder and salt in a large mixing bowl.
  • Cream lard and butter together, them mix in with masa.
  • Slowly add reserved cooking liquid until dough forms. You want a pretty wet dough because it needs to easily spread on the corn husks. Then, mix, mix, mix, with your hand until very smooth. You want all the masa granules gone. It really takes a lot of mixing.

Poblano Jack Filling

  • Prepare poblano peppers by placing on a sheet pan, broiling until charred, removing from oven, placing in a covered dish to steam for a few minutes, then removing from dish and peeling off the skin and removing the stem and seeds. Cut each pepper in half.
  • Place one half of each Monterey Jack cheese stick on one half of prepared poblano.

Assembling the Tamales

  • Prepare your tamale steamer or large over sized pot with steamer rack in the bottom. Fill about 1/4 of pot with water, to just under steamer rack. Add a sheet of foil over steamer rack to protect from water.
  • Prepare your work area by setting a stack of soaked corn husks, a stack of torn pieces from the corn husks (used to tie finished tamal), your bowl of red chili pork or poblano jack filling and the bowl of prepared masa.
  • Place a corn husk in your hand with wide end towards you. Spread a scoop of masa over corn husk, reaching to edges, but only 3/4 of the way up towards smaller end. You want a thin layer. This masa will expand when steamed. If the masa is not spreading easily and not sticking to the corn husk, you may need to add more cooking liquid.
  • Once, you have a nice, thin layer of masa, add about a 1/4 cup of red chili pork to the center
  • OR if using the poblano jack filling, place one half poblano with one half Monterrey Jack cheese stick in the center.
  • Fold the sides in and the bottom up. Tie with a strip of corn husk. Not too tight, just enough to secure. Set open end up in steamer pot. Continue with remaining ingredients until it's all used up.
  • Place steamer pot on burner. Bring to a boil, reduce heat to medium low and steam for about 45 minutes. Remove and let cool for about 10 minutes. This allows the masa to firm up. They are now ready to eat, just don't eat the corn husk!
  • You can store tamales in Ziplock bags in the freezer for about 6 months.

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Related Recipes

  • Stuffed poblano wrapped in bacon in cream corn sauce
  • Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
  • Carne en su Jugo

Poblano Corn Tortilla Soup

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Crunchy tortilla chips soak up the flavorful broth in this Out West Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca

An Out West Lifestyle Favorite

Crunchy tortilla chips soak up the flavorful broth in this Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca

There is something about the simplicity of tortilla soup. Crunchy corn tortilla chips laying in a simple broth soaking up all the flavor of green chilies. This Poblano Corn Tortilla Soup adds moderately spiced poblano peppers and sweet corn for a twist on the classic version.

Varieties of tortilla soup flood the web with ingredients from tomatoes to beans, but I prefer a more simple approach to tortilla soup. One that showcases the tortilla and gets its flavor from chilies and spices. A broth based soup that allows the tortilla chips to be the main textural element.

Poblano Corn Tortilla Soup simmers up in just 30 minutes for an easy weeknight meal. With such a simple soup, you want to try and use the best ingredients you can find. Fresh corn cut off the cob, chicken broth made from leftover chicken bones and cilantro picked from the herb garden lend the best flavor. Planning ahead in the Summer months when ingredients are fresh by freezing that local corn or saving the bones from the last chicken dinner to make a homemade broth all add to the best flavor.

You Want The Tortilla Chips to Float

Toppings are the fun part of this soup. Fresh cilantro, Queso Oaxaca or Monterrey Jack cheese add a little something extra and I always love a squeeze of fresh lime juice. An important tip to remember…This soup is all about simplicity. A little goes a long way especially when it comes to the tortilla chips. Start by just adding a few chips – like 4 or 5.

Totally Freezable

Add this soup to your list of freezable soups! Ladle into Ziplocs and lay flat in your freezer for an easy dinner on another night. This broth based soup freezes well. When ready to reheat, just warm in a pot on the stove or in your microwave. Add the chips and garnishes when ready to serve.

Flavorful broth based Poblano Corn Tortilla Soup with cilantro, lime and Queso Oaxaca

Poblano Corn Tortilla Soup

Crunchy tortilla chips soak up the flavorful broth in this Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Soup
Cuisine Mexican, Soups, Stews, Chowders, Vegetarian

Ingredients
  

  • 1 tbsp. lard or vegetable oil
  • 1/2 yellow onion sliced thin
  • 1 tbsp. garlic minced
  • 1 7 oz. can fire roasted green chilies
  • 3 cups Poblano chili quartered, seeded, cut into thin strips
  • 2 cups fresh corn cut off the cob
  • 8 cups chicken broth
  • 1 tsp. salt
  • 1-2 pinch cumin
  • 1 small corn tortilla crumbled
  • 1/4 cup fresh cilantro rough chopped
  • Thick tortilla chips, cilantro, Queso Oaxaca and lime for serving

Instructions
 

  • Sauté onion and garlic in lard or vegetable oil over medium heat for about 3 minutes.
  • Add can of fire roasted green chilies with juice.
  • Add sliced poblano peppers and sauté another 3-5 minutes until softened.
  • Add corn, chicken broth, salt, cumin and cilantro. Bring to a simmer.
  • Slowly stir in crumbled corn tortilla and continue to simmer on medium low for at least 30 minutes.
  • Ladle over 4-5 thick style tortilla chips and top with Queso Oaxaca or Monterrey Jack cheese, more cilantro and a squeeze of lime.
Keyword Broth Based Soup, vegetarian

Try These Recipes:

  • Carne en su Jugo
  • Out West Cowboy Chili
  • Frijoles Charros

Pan Seared Cod in Tomatillo Broth

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Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting. Have dinner on the table in less than 30 minutes.

Easy Weeknight Pan Seared Cod in Tomatillo Broth

Pack Big Flavor into Your Weeknight Meals

Don’t be nervous of the ingredient list here! It really does come together in just 30 minutes…it took me 20, so I know you can do it!

I love working with seasonal foods and cod is not only versatile with its mild, buttery flavor…its budget friendly and cooks up quick. Making it the perfect weeknight meal.

Here it is lightly dusted in cornmeal and quickly pan seared for a little crunch and contrast to creamy black eyed peas. The quick zuchinni radish relish is tossed in lime juice for a little bite of freshness.

Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
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Pan Seared Cod in Tomatillo Broth

Pan seared cod is lightly dusted in cornmeal and served in a roasted tomatillo broth with black eyed peas and lime zested zucchini and radish.
Course Main Course
Cuisine Fusion, Mexican, Seafood
Keyword 30 Minute Dinner, Pan Seared Cod, Weeknight Meal
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4

Ingredients

Pan Seared Cod

  • 1 lb cod fillet cut in 4 pieces
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 tbsp garlic powder
  • 1-2 tbsp vegetable oil
  • 1 lime for serving

Tomatillo Broth

  • 5 tomatillos husks removed
  • 1/2 – 1 serrano pepper
  • 1/2 yellow onion
  • 1 tsp lard, bacon fat or vegetable oil
  • 1 tsp fresh garlic minced
  • 2 cups chicken broth
  • 1 tsp sugar
  • 1 tbsp heavy cream

Zucchini & Radish

  • 1 small zucchini diced
  • 5 radish diced
  • 1 tbsp fresh cilantro
  • 1 lime juiced
  • 1 tsp vegetable oil
  • salt and pepper to taste

Black Eyed Peas

  • 1 15 oz can of black eyed peas drained
  • 2 slices bacon
  • 1/2 cup yellow onion diced
  • 1/2 cup chicken broth
  • salt and pepper to taste

Instructions

Zucchini & Radish

  • Combine zucchini, radish, lime juices, salt, pepper and vegetable oil in a bowl and set aside.

Tomatillo Broth

  • Place tomatillo, serrano pepper and onion n a sheet pan and broil until charred.
  • Remove from baking sheet to blender and blend until smooth.
  • Heat lard, bacon grease or vegetable in a small saute pan over medium high heat. Add garlic for 30 seconds, being careful not to burn. Add blended tomatillo mixture, chicken broth, sugar and heavy cream. Reduce to low and simmer until ready to serve.

Black Eyed Peas

  • Cook bacon in a small saute pan until fat is rendered. Remove bacon.
  • Add onion and saute until softened.
  • Add black eyed peas, broth and salt and pepper to taste. Return bacon to pan.
  • Reduce heat to low until ready to serve.

Pan Seared Cod

  • Combine cornmeal, flour and garlic powder in a large dish.
  • Press each side of cod fillet in cornmeal mixture.
  • Heat a couple tablespoons of vegetable oil in a cast iron skillet or medium saute pan over medium high heat.
  • Cook each side of cod fillet for about 2 minutes or until just firm to the touch and opaque. It will just start to flake when pressing finger into cod.
  • Remove and season with salt and pepper.
    Plate: Ladle of tomatillo broth, spoonful of black eyed peas, place seared cod on top of black eyed peas, garnish with zucchini and radish. Serve with lime.

Make It Even Easier

Need a little quicker version of this fresh recipe? There are simple ways to make this weeknight meal even easier:

  • Skip the homemade Tomatillo Broth and use store bought. If you can’t find it, use green enchilada sauce mixed with a tbsp of heavy cream.
  • Serve over your favorite rice instead of Tomatillo Broth.
  • Roll it all up in a tortilla for a fresh take on fish tacos.

Similar Recipes:

  • Lightly coated snapper in a spicy tomato broth
  • Buttery cod in a light broth with spinach and mushrooms