Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa

• 1 pound fresh tomatillos, husked and rinsed
• 2 or 3 jalapeno or serrano chiles, stemmed, seeded for a milder salsa
• 1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed
• 2 large garlic cloves, peeled
• Salt to taste
• 13 cup coarsely chopped cilantro, plus additional chopped cilantro for garnish
• 1 tablespoon grapeseed or sunflower oil
• 1 cup chicken or vegetable stock
• 1 1/2 pounds cod or mahi mahi fillets
• Cilantro sprigs or leaves and lemon or lime wedges for serving

1. Place the tomatillos in a saucepan, fill with water and bring to a simmer.
2. Simmer 10 minutes.
3. Drain and place in a blender.
4. Add the chiles, chopped onion, garlic, salt and cilantro.
5. Blend until smooth.
6. Heat the oil in a large, heavy saucepan or skillet over medium-high heat.
7. Drizzle in a drop of the tomatillo puree to test the heat.
8. If it sizzles and sputters immediately, the oil is hot enough.
9. Add the tomatillo puree, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes.
10. When you run your spoon down the middle of the pan it should leave a canal.
11. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream.
12. Keep warm.
13. Preheat the oven to 300 degrees.
14. Line a sheet pan with foil and oil the foil.
15. Season the fish fillets with salt and pepper and lay on the foil.
16. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack.
17. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
18. Remove from the heat, transfer to plates or a platter, and spoon on the sauce.
19. Garnish with cilantro and lemon or lime wedges, and serve.
20. You will have some sauce left over.

fresh tomatillos, serrano chiles, onion, garlic, salt, cilantro, grapeseed, chicken, mahi, cilantro

Taken from cooking.nytimes.com/recipes/1015763 (may not work)