Tomatillo and poblano sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • Waderu on August 10, 2014

    Made this last night with one poblano and one red bell pepper. Grilled the peppers and the tomatillos and used parsley instead of cilantro. It was great. I'm freezing the leftovers to use for enchilada sauce.

  • Laura on July 26, 2014

    Pg. 426. Loved everything about this sauce. It was very easy to make and the finished product was quite attractive. It had the perfect amount of tang without being too sour. I served it over broiled salmon, but I honestly think it would go well with almost anything -- white flesh fish, chicken, pork, grilled, broiled, roasted or steamed vegetables. It's a really versatile sauce.

  • TrishaCP on July 15, 2014

    We really enjoyed this recipe. The flavors are really bright and acidic and went perfectly with simple grilled fish (we used red snapper) and corn and tomato salad.

  • Waderu on September 10, 2012

    Amazingly delicious. Used it with fish tacos and grilled vegetables.

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