Tilapia Fillets with Salsa Verde: Ready in a jiffy. The pairing of tilapia fillets with salsa verde is unbeatable. You’ll be happy to have this larger batch of salsa verde on hand, and slather it not only on these tilapia fillets, but on poached chicken breasts, or on corn chips!
No problem substituting other thick firm-flesh fish (cod, scrod, even salmon etc) for the tilapia fillets
- 6 green tomatoes, quartered
- 1 jalapeño, halved
- 1 small red onion, quartered
- 1/4 cup olive oil
- ¼ cup lemon or lime juice
- 2 teaspoons cumin
- Salt and pepper to taste
- 8 tilapia fillets, 6-7 ounces each, or other thick firm-flesh fish fillets
Preheat the oven to 375 degrees.
Place all salsa ingredients in a food processor, and pulse to a finely ground but textured consistency. Place the tilapia fillets in a baking sheet just large enough to fit them in one layer, and pour 1 cup of the green tomato salsa evenly over the tilapia fillets (save the rest of the salsa in a glass jar and refrigerate). Bake 15 minutes. Serve hot.