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Baked Fish with Tomatoes and Tomatillos in Foil Packets

In my everlasting quest to find good fish recipes (not a huge fan, but my husband likes it), I tried this baked fish recipe out and made a few changes by adding tomatillos that I had left from my previous recipe, and I added  a little splash of wine because… why not?   This method of cooking in foil (or parchment) packets is fast, you save time on cleanup, and I am happy to report that it was delicious!   The fish was tender, but flavorful and it gets extra points for being a healthy dish.  I’ll definitely try this one again.

I used regular diced tomatoes for this recipe, buy you can certainly use cherry or grape tomatoes, which would make it look nicer. If you can’t find tomatillos, use any other type of tomato, for example yellow ones.

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Tomatoes
and Tomatillos in Foil Packets

Serves two
Adapted from Self Recipes

 Ingredients

1 pound fish fillets, about 1-inch thick
1 quarter white onion, thinly sliced
2  medium tomatoes, diced
8 tomatillos (miltomate), sliced
4 sprigs fresh thyme
2 tablespoons of wine for each packet
Salt and pepper
Olive oil, to drizzle
2 pats of butter

Procedure:

  1. Preheat the oven to 400°F.
  2. Check the fish over and remove any pin bones. Divide it into two equal portions.
  3. Lay out two sheets of aluminum foil, each about 12-14 inches long.  Lay one fish fillet on each piece of foil. Season generously with salt and pepper.
  4. Lay a few slices of onion over the top of each fillet and scatter the tomatoes and tomatillos on and around the fish. Lay two sprigs of thyme over top. Give each packet a dash of white wine and a drizzle of olive oil and place the  pat of butter on top. You can leave the butter out, if you prefer to use only olive oil.
  5. Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.
  6. Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Avocado and Corn Salad with Cilantro Vinaigrette

I found THE BEST salad recipe! I know you will love this and it will become one of your favorites.  It’s so good, I’ve already made it about 4 times.  I know we’re all trying to eat more healthy foods, and I for one do try to include healthy and low fat meals during the week so we can indulge and eat things like pizza, cake or a cheeseburger on the weekend.  So, if I absolutely HAVE TO eat more vegetables, this is how I want to eat them… this is my kind of healthy dish.

It is not only an avocado and corn salad, it includes other chopped fresh veggies and a flavorful vinaigrette, I’m still not sold on the leafy salad variety…they’re not so filling.  This has a mixture of textures and flavors that balance off wonderfully, not to mention it looks great.  (Well, my photo isn’t so hot, the avocado I used was a little soft… but I promise it looks great served on a plate).  The crisp cucumber against the soft cheese, tart tomatillos with buttery avocados and all the flavors blended with a perfect cilantro vinaigrette are a real treat to your taste buds.   I’ve paired this with spicy chicken wings, or grilled chicken and I have had great comments about it from my family.

I did mess around with the original recipe, which called from grilled corn (not gonna happen), feta cheese (eeeeh…I prefer farmer’s cheese for this salad) and it did not include tomatillos.  In Guatemala, we use tomatillos to make “Salsa Verde”  which is  a sauce used in a variety of Latin recipes. The thing is, we mostly use cooked tomatillos for our dishes.  Go ahead and try to slice up a few of them on your next salad (uncooked), you will love them!

For our Guatemalan readers, use queso fresco, queso de capas or queso panela for this.

Helga

Corn and Avocado Salad with Cilantro Vinaigrette

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