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Cod in Creamy Tomatillo Sauce with Radish Salad
Prep
15 mins
Cook
30 mins
Total
45 mins
 

Spoon about 1/4 cup of sauce onto each of the four plates, top with a fish portion, then add another 1/4 cup of sauce. Garnish each portion with a pile of the radish salad. Serve right away. Recipe from Keto-Mojo

Course: Dinners + Mains, Light Meal
Keyword: Dinners + Mains, Light Meal
Servings: 4
Calories: 354 kcal
Ingredients
  • 12 oz tomatillos husks and stems removed
  • 2 jalapeños 1 whole and 1 sliced into thin rounds
  • 2 cloves garlic unpeeled
  • 4 tbsp olive oil divided
  • 3/4 cup cilantro packed leaves, divided
  • 1/2 cup coconut cream
  • 1 lime halved
  • 4 radishes cut into matchstick pieces
  • salt
  • pepper
  • 1 lb cod boneless, skinless fillet, cut into 4 equal pieces
Instructions
  1. Preheat the oven to 425°F (200°C). Halve the tomatillos then place them on a rimmed baking sheet with the garlic and the 1 whole jalapeño. Drizzle with 4½ teaspoons of the olive oil, and roast, tossing once during cooking, until the tomatillos are quite soft, 20 to 25 minutes.

  2. Squeeze the garlic cloves from their papery skins, discarding the skins. Remove and discard the jalapeño skins, stems, and seeds. Add the garlic, jalapeño, tomatillos, ½ cup of the cilantro, and the coconut cream to a food processor or blender. Squeeze in the juice of ½ lime. Pulse several times, then process until smooth.

  3. Use a spatula to scrape the tomatillo mixture into a saucepan, then bring it to a gentle simmer over medium low heat; don’t let it boil. Cover, remove from the heat, and keep warm.

  4. In a small bowl, combine the radishes, the 1 sliced jalapeño, the remaining cilantro leaves, the juice of the remaining ½ lime, and 1½ teaspoons of the olive oil. Toss gently to combine.

  5. Pat dry the cod fillets with a paper towel. Season both sides of the fish with salt and pepper.

  6. Heat a heavy, 12-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the remaining 2 tablespoons of olive oil. Carefully place the fillets in the pan, skin side down. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, 2 to 3 minutes. Carefully flip fillets and cook until the other side is golden and crisp, and the fish is flaky and opaque, 2 to 3 minutes more.

  7. Spoon about 1/4 cup of sauce onto each of the four plates, top with a fish portion, then add another 1/4 cup of sauce. Garnish each portion with a pile of the radish salad. Serve right away.

Nutrition Facts
Cod in Creamy Tomatillo Sauce with Radish Salad
Amount Per Serving
Calories 354 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 49mg16%
Sodium 67mg3%
Potassium 853mg24%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 22g44%
Vitamin A 420IU8%
Vitamin C 27mg33%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.