At work on a cold wet winter day we used to order in Mexican chicken soup for lunch. Everyone agreed it could cure what ever ailed you. I always asked that they hold the cilantro for mine. I am in the “no cilantro for me” group. I live in Southern California that means cilantro gets incorporated in everything. I have been trying to find my way around this for a long time.
Then one day I went to the restaurant. I asked that they hold the cilantro. The chef said he would gladly accommodate me, but just to let me know he cooks cilantro in the stock because it builds depth of flavor. I laughed because like I said you can’t get away from it. But it got me thinking. I am not one of those people that cilantro taste like soap – to me it tastes like metal. But, if what the chef said was true, (My ears perk up when I hear depth of flavor), maybe this was my answer.
I always feel a little uncomfortable or presumptuous posting any type of Mexican food since I know so little about this food. I really like these hot pepper cheese quesadilla, but anything more complicated intimidates me. I love all the other flavors like jalapeño, tomatoes, and onion. I love beans and rice, and a good tortilla, homemade if I can get them. But, I find if you sprinkle just the slightest bit of cilantro on my food you have ruined the complete dish for me.
Then I found this fresh tomatillo sauce in the refrigerated section at Trader Joes. While fresh of course one of the ingredients is cilantro. I thought why not roast it over some fish, because as always, I am looking for easy with depth of flavor.
Remember when I told you about these Crispy Potatoes. Well, I decided they would go well with this dish. I saw Rick Bayless add these to his pork and tomatillos, so I thought I would add them to my dish. I love that there is no need to peel the potatoes, just halve and add to the skillet. I checked on them every four minutes, and they were done in twelve.
This is probably one of the easiest real food meals you can get to the table with such few ingredients. And, just as that chef said, the roasting brings out great depth of flavor. I was quiet pleased with the results. It seems that roasting the cilantro tamed the metallic flavor for me. Maybe, just maybe I have found my way around my dilemma. Oh, but if you like cilantro, feel free to garnish with some cilantro leaves. Not on mine though.
- 2 6 oz. pieces of white fish – I used cod.
- ½ cup of tomatillo sauce
- ½ cup halved cherry tomatoes – more if you like.
- 4 - 6 small Yukon gold potatoes – halved lengthwise.
- 2 tablespoon of olive oil (one for the potatoes and one for the fish.)
- salt and pepper to taste.
- Wash and halve small potatoes – no need to peel – just remove any blemish spots.
- To a skillet add a tablespoon of olive oil.
- Add a tablespoon of water – this will help steam the potato.
- Place a tight fitting lid on the potatoes to hold in the steam.
- Sauté until soft, remove the lid for the last minute or two. The water will have evaporated and allow the oil to brown the potatoes.
- Add olive oil bottom of a heatproof dish.
- Add fish – be sure to salt and pepper.
- Add the tomatillo sauce.
- Add halved cherry tomatoes.
- Roast until fish flakes.
- Add crispy potatoes when ready to serve.
- Serve while hot.
I used a firm white fish. I think it holds up to the strong tomatillo sauce and the roasting process, but feel free to use what you like.
I was not compensated in any way regarding this tomatillo sauce, although I really should have been. Do you hear me TJ?
I am taking this to
I am not very familiar with cilantro and have actually never cooked with it, but I trust your take on this herb, so must at least give it a try, although I probably already have without knowing it, while dining out! Your fish dish looks delish!
Happy Sunday!
Poppy
Poppy, If you have had a Mexican dish I am pretty sure you have tasted it. Cilantro is either a love it or hate it herb. People that love it say it gives a recipe freshness, and those that hate it say it tastes like soap. I think it tastes metallic, so I don’t know what that means.
Thanks for stopping by. 🙂
What a colorful dish Madonna. I’m in the love cilantro category and also love Mexican food. I must give this a try.
sam
Sam, if you love cilantro give it a sprinkle. I hope you like it . What I liked about it was it tasted like it had been roasting all day.
This looks like a dinner we would love, such a delicious combination. It looks like the fish stays super moist.
What you discovered is really true about cilantro. Roasting or cooking changes the flavor and those who are adverse to it, like you, seem to really like it. I have a chicken tortilla soup on the blog and I’ve heard from readers who HATE cilantro or have family members who don’t like it, that they love this soup and would never know in a million years that it contains cilantro. So funny…
Chris, I will have to check out your soup. We all really loved it sans cilantro garnish. 🙂
My son that is here with me is in the “no cilantro” group, too. Your meal looks so incredibly flavorful and easy, Madonna! I will be looking for that tomatillo sauce the next time that I’m in Trader Joe’s. I’m into easy, yet delicious meals right now and yours fits the bill. Thanks for sharing!
Chris, from TCSF just commented that cooking it mellows it. I hope your son likes it if you make it. And you too.
This looks so delicious! I’m visiting from Tickle My Tastebuds blog hop.
Thanks
Angie
My husband would devour this! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Oh yum! This looks so incredible! Pinned and tweeted. We love partying with you and we appreciate you stopping by! Please take a minute to stop by next week, so we can pin and tweet your new creation. The party starts on Monday at 7 pm! Have a great Saturday! Lou Lou Girls
I was always in the same cilantro ‘camp’ as you but I find it’s growing on me if used in moderation. What a simple but delicious preparation, Madonna! I love those crispy potatoes too.
Susan, this dish really is an easy meal. I hope if you make it you will enjoy it as much as I did.