Halibut Baked in Fresh Green Salsa

Halibut Baked in Fresh Green Salsa
Photo by Annabelle Breakey


  • 1 or 2 boned and skinned halibut or salmon fillets (1 3/4 lbs. total; about 1 in. thick)
  • ¾ cup coarsely chopped tomatillos (see Notes)
  • 2 fresh poblano chiles (6 oz. total), stemmed, seeded (see "How Hot Is Your Chile?" below), and coarsely chopped
  • ¼ cup packed, coarsely chopped fresh cilantro, plus about 2 tbsp. whole leaves
  • Kosher salt
  • ½ cup reduced-sodium chicken broth
  • 1 tablespoon butter
  • + 4 more ingredients
    • ½ cup coarsely chopped onion
    • 1 to 2 tbsp. lime juice
    • ¾ cup sour cream, divided
    • 2 tablespoons flour

1. Preheat oven to 375°. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste. 2. Scrape flour paste into a blender. Add tomatillos, onion, chiles, chopped cilantro, chicken broth, and 1/2 cup sour cream. Whirl until smoothly puréed. P...

View full recipe at My Recipes


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