Dinner

Pan-Seared White Fish with Charred Tomatillo Mole & Spring Vegetables

Name: Pan-Seared White Fish with Charred Tomatillo Mole & Spring Vegetables
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 white fish fillets (cod, halibut, or mahi-mahi, 6 oz each); 1½ cups store-bought salsa verde (or 12 oz fresh tomatillos, husked); ¼ cup raw peanuts or almonds; 1 dried ancho chile, deseeded; ½ tsp ground cumin; ¼ tsp ground cinnamon; 1 garlic clove; 3 tbsp neutral oil; ¼ cup chicken or vegetable broth; 8 oz fresh asparagus, trimmed; 6 oz sugar snap peas; 1 tbsp butter; salt and pepper to taste; lime wedge; cilantro for garnish

A showstopping yet simple dinner: silky pan-seared white fish resting in a silky-textured tomatillo mole enriched with toasted spices and a hidden depth of flavor. Charred spring vegetables add color and a tender-crisp bite. Restaurant-quality plating, 20-minute cook time.

705cal 46gprotein 38gcarbs 43gfat 12min prep 13min cook 2serves

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