Roasted tomatillos, fresh cilantro, fresh lime juice and zest, olive oil, and a few seasonings combine in perfect harmony for this fish dinner served family-style! Salsa Verde Flounder with Cilantro Lime Rice upgrades flaky flounder, then pairs it with rice “brightened up” with fresh cilantro and lime. It doesn’t get any fresher than this dish.
In Houston, we call it “green sauce.” It is typically served as an appetizer at many Mexican restaurants, and it is prime for dipping (ex., tortilla chips). But its bold and bright flavor makes it perfect as a delicious sauce for fish, too.
Unlike other European variations of salsa verde based mostly on parsley, this green sauce uses tomatillos. A tomato at heart, tomatillos are less sweet than your average tomatoes and less watery. The homemade salsa verde will be the core of this recipe and brings all the other ingredients together.
And our main course wouldn’t be complete without a side dish. The cilantro lime rice complements the flavors of the fish by bringing in more herbs and citrus notes.
Ingredients you’ll need to make this recipe:
- For the rice, you’ll need cooked rice (1 cup of uncooked rice equal approximately 3 cups of cooked rice), minced garlic, melted butter, fresh lime zest, fresh lime juice, fresh cilantro, oregano, Himalayan pink salt, and black pepper.
- For the fish, you’ll need fresh flounder filets, black pepper, cilantro flakes, paprika, chili powder, Himalayan pink salt, and Abodo seasoning.
- For the salsa verde, you’ll blend roasted tomatillos with fresh cilantro, onion, Abodo seasoning, garlic powder, fresh lime juice, fresh lime zest, and olive oil.
This family-style meal is perfect for those seafood lovers in your life. You can also prepare your salsa verde in advance, store it in a jar, and use it on/with just about anything — especially seafood; and other options like Tex-Mex dishes, eggs, and much more. This recipe is light and easy to prepare and you can have dinner on the table in about 30 minutes.
If you’re looking for a few more seafood recipes, don’t miss my Creamy Tuscan Steelhead Trout, Creole Fish Etouffee, Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce, and Pan Seared Salmon with Succotash!Print