Being from the Northwest, I have the luxury of access to some of the best and freshest fish in the country. Finding some beautiful wild caught True Cod at the market inspired me to get the grill out and cook up some fish with a colorful Green Chile Salsa. We have had such a mild winter that I decided to use the grill, but you can easily pan fry your fish instead. A super easy meal you can pull together in no time, and one you can serve it with a crisp green salad or green vegetable.
The Green Chile Salsa is so bright and green you can serve it for your special St. Patrick’s Day dinner! It is great not only on grilled fish, but on roasted vegetables and chicken. This recipe uses green chiles, fresh herbs, lime and garlic. The avocado adds some creaminess to the mix. You emulsify it with some good olive oil in a mini food processor or blender and it is ready to go. Easy!
I found some Pasilla , Jalapeno and Anaheim chiles at the market, but you can use whichever chili you can find or have on hand. Make it as spicy as you like it. I chose fairly mild ones so I didn’t completely over power the flavor of the fish. It makes about ¾ of a cup of salsa enough for 4 servings. If you want it for a larger group, just double the recipe. You can make the salsa ahead and it will keep in the refrigerator for a few days. Bring it up to room temperature and stir before serving.