Pescado en Salsa Verde

This recipe was inspired by a pompano dish from Veracruz that Diana Kennedy talks about in her book, The Cuisines of Mexico. Her book is a fascinating read quite apart from the actual recipes!

Pescado en Salsa Verde
4 servings // 360 calories, 6 net carbs

1-1/2 pounds mahi-mahi steaks (or other firm fish)
1/4 teaspoon black peppercorns
1/4 cumin seeds
1/2 teaspoon sea salt
Juice of one large lime
2 cloves garlic
1/2 green bell pepper
1 jalapeño chili, seeded
3 sprigs fresh cilantro
3 sprigs parsley
1 tablespoon champagne vinegar
1 pound green tomatoes
1/3 cup water
1/4 teaspoon sea salt
6 tablespoons extra virgin olive oil

Grind the spices together using a mortar and pestle or spice grinder. Add the lime juice.

Using a large fork, prick the fish steaks on both sides, then thoroughly rub in the spice-lime juice mixture. Set aside to season for an hour.

Preheat the oven to 300 degrees

Salsa Verde—Roughly chop the garlic, bell pepper, chili, and cilantro. Add them to a blender or food processor, and blend until smooth.

Drizzle the bottom of an ovenproof dish with 2 tablespoon olive oil. Add the fish to the dish. Cover the fish with the remaining 4 tablespoons of olive oil and the salsa verde.

Bake the fish, covered, for 20 minutes. Carefully turn the fish over and cook for 15 to 20 minutes more, lifting the lid and basting occasionally.

Serve with Mexican Cauliflower-Rice and a salad.