Cod and Tomatillo Salsa

Cod and Tomatillo SalsaThis post is brought to you by Blue Apron.

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Cod and Tomatillo Salsa
I absolutely loved the Cod & Tomatillo Salsa. Everything arrived packed and ready for me to cook. There’s a recipe card with step by step instructions and photographs making it easy for a novice or a seasoned home cook. Food is better when you start from scratch. What are you waiting for? Why not give Blue Apron a try. I think you might be pleasantly surprised.

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Disclaimer: This post is sponsored by Blue Apron.  I was compensated for my time. Opinions are my own. Always have been. Always will be. Recipe provided courtesy of Blue Apron.

Cod and Tomatilo Salsa
Name: Cod and Tomatilo Salsa Image: https://bellalimento.com/wp-content/plugins/simple-recipe-pro/assets/placeholder.png Description:   Prep Time: 15:00 Cook Time: 25-35 minutes Inactive Time: Total Time: Total Servings: 2 Ingredients: 6 ounces tomatillos – halved 4 tablespoons olive oil kosher salt/black pepper 1 sweet potato – peeled, diced 1 summer squash – diced 2 cloves garlic – minced 2 scallions – sliced thinly and separated 2 tablespoons roasted pepitas 1/2 cup sour cream 1 lime – halved 2 cod fillets 1 bunh cilantro -chopped 1 ounce sliced pickled jalapeno pepper Directions: Preheat oven to 475 degrees. Line a sheet pan with aluminum foil. Place tomatillos on prepared sheet. Drizzle with olive oil and season with salt and pepper. Turn to coat. Roast 12-14 minutes OR until lightly brown and softened. In a large nonstick pan, heat 1 tablespoon olive oil on medium-high until hot Add sweet potato in a single even layer. Cook 2-3 minutes OR until lightly browned. Season with salt/pepper. Continue to cook, stirring occasionally 2-3 minutes until slightly softened.  Add squash, cook 2-3 minutes until lightly browned. Add garlic,  and white part of scallions. Cook 2-3 minutes or until softened. Remove pan from heat. Stir in pepitas and season with salt/pepper. Divide hash mixture between two dishes. Set aside and keep warm. In a small bowl combine: sour cream, juice of half lime, green portion of scallions, 1 tablespoon of water, drizzle of olive oil. Season with salt/pepper. Mix to combine. Set aside. Pat cod fillets dry. Season with salt/pepper. Wipe out hash pan. Heat 1 tablespoon olive oil on medium until hot. Add cod and cook 4-5 minutes per side or until lightly browned and cooked through. Turn off heat. Place cod on top of hash. WHILE cod is cooking, into a small bowl add tomatillos, half cilantro, juice of half lime, and jalapeno and salt/pepper to taste. Stir to combine. Top cod with remaining cilantro and as much of salsa as you prefer. Serve with lime sour cream on side. Notes:

7 Comments

  1. 1

    I most definitely need to try this for dinner next week!

  2. 2

    Looks delicious! Can’t wait to try them!

  3. 3

    We love fish tacos, so this recipe is right up my alley! That salsa sounds amazing!

  4. 4

    I have tried Blue Apron before & was very pleased with their service! 🙂 Everything was so fresh & the meals were delicious.

  5. 5

    My husband would love this! Thanks for sharing!

  6. 6

    I bet this is perfect for busy nights when there isn’t much time to cook.

  7. 7

    This looks yummy! Love a good cod dish!

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