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Cod in Creamy Tomatillo Sauce with Radish Salad

By Jason Fung, MD

Cod in Creamy Tomatillo Sauce with Radish Salad

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
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinners + Mains, Light Meal
Cuisine American, Mexican
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
 

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

Nutrition Facts
Cod in Creamy Tomatillo Sauce with Radish Salad
Amount per Serving
Calories
354
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
49
mg
16
%
Sodium
 
67
mg
3
%
Potassium
 
853
mg
24
%
Carbohydrates
 
10
g
3
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
22
g
44
%
Vitamin A
 
420
IU
8
%
Vitamin C
 
27
mg
33
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal, Mexican
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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