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bell' alimento

beautiful food doesn't have to be complicated

Cod and Tomatillo Salsa

By Paula |

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

Have you heard of Blue Apron ?  It’s not really a literal apron that’s blue ; ) Blue Apron is a meal delivery service and it’s a great option when you want things to be less complicated. The food system is complicated enough, and? making good choices for your family can be difficult. Blue Apron is changing that. They partner with farmers to raise the highest-quality ingredients, by creating a distribution system that delivers ingredients at a better value and by investing in the things that matter —our environment and our communities. This will be a decades-long effort, but with each Blue Apron home chef, together we can build a better food system.

Blue Apron Ingredients
How does it work you ask? Just visit Blue Apron’s website and SIGN UP and get $30 off of your first delivery.

There’s no commitment – Get your delivery when it’s convenient for you. You may skip or cancel at any time.

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Convenient delivery – Ingredients are carefully packaged in a refrigerated box so food stays fresh even if you’re not home when we deliver.

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.

xo!

 

 

 

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:

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