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Fish Steaks with Salsa Verde

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Scale

Ingredients

  • 4 tablespoons olive oil
  • 1 onion
  • 1 poblano chile
  • 1 1/2 pounds fresh tomatillos (8 to 12, depending on their size) or 1 large (28-ounce) can tomatillos
  • 2 cloves garlic
  • 1 lime
  • Salt and pepper
  • 2 to 4 fish steaks (depending on their size; about 1 pound)

Instructions

  1. Turn the broiler to high; put the rack 6 inches from the heat. Put 2 tablespoons olive oil in a medium skillet over medium-high heat.
  2. As you prep each, add it to the skillet:
    Trim, peel, and chop the onion.
    Trim, core, seed, and chop the poblano.
    If you’re using fresh tomatillos, husk, trim, and chop them. No need to chop the canned; just add them and their juice.
    Peel and chop 2 cloves garlic.
    Halve the lime; squeeze in the juice.
  3. Sprinkle the sauce mixture with salt and pepper and cook, stirring occasionally, until the tomatillos break down and thicken the sauce, about 10 minutes.
  4. Put the fish steaks on a rimmed baking sheet and pat them dry. Sprinkle with salt and pepper and drizzle with 2 tablespoons olive oil.
  5. Broil the fish until the tops of the steaks are sizzling and opaque, 3 to 5 minutes depending on the thickness. (If you’re cooking tuna steaks and you want them more rare to medium-rare, check inside for doneness now; it might be time to take them from under the broiler.) Turn and repeat on the other side. Nick with a small knife to peek inside to check doneness; everything but tuna should be juicy and just opaque at the center.
  6. When the sauce has thickened, taste and adjust the seasoning. Serve the fish and salsa together, drizzled with any juices from the baking sheet.