1. Prepare ingredients & make the lime sour cream
•Preheat oven to 475°F.
•Remove and discard any husks from the tomatillos.
•Wash and dry the fresh produce.
•Medium dice the sweet potato.
•Medium dice the squash.
•Peel and roughly chop the garlic.
•Roughly chop the cilantro leaves and stems.
•Quarter the lime.
•Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
•In a bowl, combine the sour cream, the juice of 2 lime wedges, the green tops of the scallions, 1 Tbsp of water, and a drizzle of olive oil. Season with salt and pepper to taste.
•Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.
2. Roast the Tomatillo
•Line a sheet pan with aluminum foil. Place the tomatillos on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to thoroughly coat. Roast 12 to 14 minutes, or until lightly browned and softened. Remove from the oven. Carefully transfer to a cutting board.
3. Make the hash
•While the tomatillos roast, in a large pan (nonstick, if you have one) heat 1 tbsp of olive oil on medium-high until hot. Add the sweet potato in a single, even layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Add the squash and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the garlic and white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat. Stir in the pepitas. Season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Wipe out the pan.
4. Cook the cod
•Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tbsp of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 5 minutes per side, or until lightly browned and cooked through. Turn off the heat.
5. Make the salsa
•While the cod cooks, when when cool enough to handle, finely chop the roasted Tomatillo. Transfer to a medium bowl. Add half the cilantro, the juice of the remaining lime wedges, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to thoroughly to combine. Season with salt and pepper to taste.
6. Plate your dish
•Top the dishes of hash with the cooked cod fillets. Top the hash with as much of the salsa as you'd like (you may have extra). Garnish with the remaining cilantro. Serve with the lime sour cream on the side. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (980g)|
|Recipe Makes: 1|
|Calories from Fat: 139 (20%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 232.3mg||71 %|
|Sodium 365.2mg||13 %|
|Potassium 3088.5mg||81 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 41.1g|
|Protein 89.9g||128 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 700
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