The Kinky Green

Mahi Mahi with Roasted Tomatillo Salsa, Garlic Smashed Potatoes, & Spinach

Posted in The Physical by Joy on July 11, 2011
Tags: ,

I’m four weeks into my CSA share, and I’ve been doing too much cooking and not enough blogging. Well, really, I’ve been doing exactly the right amount of cooking and too little blogging.

Mahi & Tomatillo Salsa

Mahi Mahi with Roasted Tomatillo Salsa, Garlic Smashed Potatoes, and Spinach

Tonight’s dinner inspired me to try to change that. Forgive the lack of literary depth; I’m on a tight deadline.

Really, the salsa is the important part here, although I’ll tell you how I made everything else, too, because the whole ordeal took less than 45 minutes from “Now, where did I find that tomatillo recipe online?” to “Oh my god, this is freakin’ delicious.”

Roasted Tomatillo Salsa 
Adapted from Epicurious

Serves: 1

4 tomatillos, husked, rinsed*
2 garlic cloves, peeled*
1 jalapeño chile*
1 green pablano chili*
1 chopped small white onion*
Coarse kosher salt

Preheat broiler. Place vegetables on rimmed baking sheet. Broil until tender and vegetables are slightly charred, turning occasionally, about 7 minutes for garlic and 8 minutes for tomatillos and jalapeños. Transfer to plate and let stand until cool enough to handle. Stem and seed jalapeños. Place in processor. Puree until almost smooth. Season salsa with salt and pepper.

And that was it.

As for the rest…

While the veggies were broiling, I brought a pot of water to boil and diced up two red and two white potatoes*, a small white onion*, and a couple of cloves of garlic*. Once the water was boiling, I added those ingredients to the pot with a generous pinch of kosher salt and boiled them until the potatoes were tender. Drained them (reserving some of the liquid) and smashed ’em all together with half a tablespoon of butter, using the reserved water to reach my desired consistency.  This made 3-4 servings.

For the Mahi, I thawed a frozen filet, put it in a small baking dish coated with a teaspoon of grapeseed oil, ground some sea salt and lemon pepper over both sides, and broiled, turning halfway through.

The spinach was frozen as well. I used a little white wine, water, and salt to saute it while I was smashing the potatoes.

For how little planning and prep I put into this one, this is absolutely the best weekday meal I’ve thrown together in ages. Maybe ever.

* Items received in my CSA share. 


2 Responses to 'Mahi Mahi with Roasted Tomatillo Salsa, Garlic Smashed Potatoes, & Spinach'

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  1. Bobbel said,

    That sounds delicious! Did you get tomatillos in your share this week?

  2. Bobbel said,

    Disregard the last post- I see your starred comment now- and now Im doubly impressed because you successively used all those pieces of your share in one meal.

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