So we got all these tomatillos this week. And it turns out when you try to google "tomatillo recipes" all you get is... salsa. (Though to be fair, last week we made a rockin' tomatillo Indian chutney.) But in any event, we were psyched about the chance to try it out on fish tacos.
Yes, that's right, what you are about to see is 'just a Thursday night dinner.' *brag*
(1) Grill fish: Buy cheap white fish. (Not too cheap... food poisoning = waste of tomatillos.) Coat in olive oil, salt and pepper. Ideally grill on outdoor BBQ, but if you have any sort of grill pan for indoor cooking Small-NYC-Apartment style, that's delicious, too.
(2) Make salsa: Hoorah, Mark Bittman! I was initially thrown off that this recipe didn't involve blending, but it was totally right to keep things chunky. Gave the final product much more oomph. In summary: chop of tomatillos, garlic, onion, some sort of spicy pepper, cilantro; add cayenne, salt, lime.
(3) Make corn: Corn is good. Corn with spicy mayo and salt is better. (And healthier!) Combo'ed a few tbsp mayo with lime juice, cayenne and grated cheese. (Didn't have the fancy crumbly mexican cheese.)
(4) Make lettuce: Ummm... wash it. This will be the 'taco' (WARNING: actually healthy). Suggestion courtesy of Young Rhee.
(5) Eat fish in lettuce with sour cream and salsa. Side of corn. Bring many napkins. Reward self for healthy dinner with ice cream.
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