Recipe of the week: Greek Salmon Phyllo Wrap
This rockfish recipe requires salsa verde. You can either use a jarred variety or homemade. We are going to make an easy homemade salsa verde to top the rockfish.
Let’s gather our salsa verde ingredients:
1 pound tomatillos
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 jalapeno peppers
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
2 cups water
Husk and dice your tomatillos. Place tomatillos, onion, garlic and chile pepper into saucepan. Season with cilantro, oregano, cumin, and salt. Add water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10-15 minutes.
If you prefer a thicker consistency, drain water. Using a blender or food processor, carefully puree the ingredients in water in batches until smooth.
Now we can gather our ingredients for the Rockfish Salsa Verde:
3 Rockfish
Chili powder
Ground cumin
Salt and pepper
Butter
Salsa verde, either homemade or jarred variety
Cilantro, chopped
Season both sides of the rockfish fillets well with chili powder, cumin, salt and black pepper. For spicier taste, use more seasoning.
Add 1/2 stick of butter to a saute pan over medium heat. Add the rockfish and saute until cooked through – about 3-4 minutes per side.
Serve the rockfish topped with salsa verde and chopped cilantro. Enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out.
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