Grilled Cod with Salsa Verde Tatemada

Ingredients

20-30 corn husks

Salsa
8 tomatillos
2 chiles Poblanos
2 jalapenos
½ white onion
4 garlic cloves with peels on
1 corn tortilla
1 lime
1 teaspoon salt
¼ teaspoon black pepper
1 cup cilantro

Cod
2-4 cod fillets
Olive oil
Salt
Black pepper
Lime

Directions

  1. Soften the corn husks in hot water. Meanwhile prepare the salsa tatemada.
  2. On a comal or large cast iron, char the tomatillos, chiles Poblanos, jalapenos, white onion, corn tortilla, and garlic cloves with the peel on until blackened.
  3. Place the chiles Poblanos in a bag to “sweat” for 5 minutes and then peel the blackened skin off.
  4. Peel the garlic cloves.
  5. Add all charred ingredients into a blender or a molcajete with the juice of one lime, salt, and black pepper. Chop the cilantro and add at the end.
  6. Rip several strips from four or five corn husks. Set aside.
  7. Divide the big fillets and slice them into 6-10 smaller fillets. Cover with olive oil and generously season with salt and pepper. Grab one corn husk, and add 1 tablespoon of the salsa on the bottom. Place one fillet on top and cover with another corn husk.
  8. Tie the ends of the husks with the strips. Repeat the process on the remaining fillets.
  9. Place the wrapped cod on a comal or cast iron and cook on medium high on the stove or on the grill until the internal temperature reaches 145 F. This should take about 15-20 minutes.
  10. Open the top husk and serve with another topping of salsa verde tatemada. Squeeze some lime on each fish. May serve the cod in the corn husks.

Note: This dish works best cooked on the grill with your favorite wood/charcoal. The smoke adds another dimension of flavor, making it worth the effort.