Still on the Mexican kick, day 2. Used the leftover tomatillo sauce from yesterday as the base for a luscious dish. Based on a Rick Bayless recipe for salmon, but I used frozen barramundi instead. The sauce is so good it would probably work with pretty much anything from scrod to mackerel. Not difficult, and quick if you pre-make the tomatillo sauce. Very elegant and super delicious, the combination of flavours is exotic yet subtle. Truly a restaurant quality dish.
- 2 cups green tomatillo sauce
- 1-2 Serrano chiles, chopped
- 1/4 cup sesame seeds, raw
- 1 fresh Hoya Santa leaf, chopped
- 1 TB salted butter
- 1 lb fish
- 1 poblano, seared and sliced into strips for rajas
- Pre-heat oven to 425F
- Melt 1 tsp butter in saucepan. Add sesame seeds and stir to coat and cook over medium heat until they start to colour.
- Add chopped chile and Hoya Santa and cook until sesame seeds are lightly brown.
- Add tomatillo sauce and simmer gently for a few minutes.
- Meanwhile, melt 1 tsp butter in oven proof [cast iron] skillet or baking dish. Add fish, dot with remaining 1 tsp butter and put in oven. Cook until center reads 145F on instant thermometer, or to desired doneness.
- Transfer sauce to blender and purée until smooth. Be careful because it’s hot. This step can be done with the cold sauce to avoid burns.
- Return sauce to pan and simmer while fish cooks.
- Spoon sauce onto plates, then add fish and top with more sauce.
- Garnish with poblano rajas, crema Mexicana, and pickled red onion. Serve with warm corn tortillas.
- Use epazote, cilantro, and oregano as a substitute for the Hoya Santa.
- For a milder sauce use a seeded jalapeño instead of the Serrano.
- For dairy free, use olive oil and leave off the cream.
- For extra flavour, grease skillet with lard or bacon grease and then top fish with butter.