Halibut Baked in Fresh Green Salsa

Name: Halibut Baked in Fresh Green Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 59 milliliters packed, coarsely chopped fresh cilantro, plus about 2 tbsp. whole leaves; 2 Tbsps flour; 6 servings Kosher salt; 1 Tbsp lime juice; 118 milliliters reduced-sodium chicken broth; 118 milliliters coarsely chopped onion; 2 fresh poblano chiles (6 oz. total), stemmed, seeded (see; 1 fillet or 2 boned and skinned halibut or salmon fillets (1 3/4 lbs. total; about 1 in. thick); 177 milliliters sour cream, divided; 177 milliliters coarsely chopped tomatillos (see Notes)

The recipe Halibut Baked in Fresh Green Sals Head to the store and pick up salmon, poblano chiles, chicken broth, and a few other things to make it today.

Instructions

Preheat oven to 37

Equipment you will use

Oven

In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Scrape flour paste into a blender.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Add tomatillos, onion, chiles, chopped cilantro, chicken broth, and 1/2 cup sour cream. Whirl until smoothly pured.

Ingredients you will need

Chicken Broth

Sour Cream

Tomatillos

Cilantro

Chili Pepper

Onion

Pour green sauce back into frying pan; add salt and lime juice to taste.

Ingredients you will need

Lime Juice

Sauce

Salt

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Frying Pan

Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8- by 12-in. baking dish.

Ingredients you will need

Fish

Salt

Equipment you will use

Paper Towels

Baking Pan

Bring green sauce to a boil over high heat, stirring.

Ingredients you will need

Sauce

Pour evenly over fish.

Ingredients you will need

Fish

Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

With a wide spatula, transfer fish to plates. Spoon sauce over portions, top with small spoonfuls of remaining sour cream, and sprinkle with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Sour Cream

Sauce

Fish

Equipment you will use

Spatula

How Hot Is Your Chile? To assess a chile's heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a forkand don't touch your eyes.

Ingredients you will need

Chili Pepper

Seeds

Ribs

Equipment

Ingredients

Servings:

1Tbsp

butter 59milliliters

packed, coarsely chopped fresh cilantro, plus about 2 tbsp. whole leaves 2Tbsps

flour 6servings

Kosher salt 1Tbsp

lime juice 118milliliters

reduced-sodium chicken broth 118milliliters

coarsely chopped onion 2

fresh poblano chiles (6 oz. total), stemmed, seeded (see 1fillet

or 2 boned and skinned halibut or salmon fillets (1 3/4 lbs. total; about 1 in. thick)177milliliters

sour cream, divided 177milliliters

coarsely chopped tomatillos (see Notes)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.