Delicious, Stupid-Easy Salsa Verde

My friend Susan Stevenson brought a small group of local farmers and producers to our tiny burg for a monthly farmer's market this summer (hopefully more often in 2011!).  Here's what I did with yesterday's $3 of tomatillos.  We ate some with chips and will have the rest with chicken enchiladas.  Thanks Chuck Williams (Williams-Sonoma Kitchen Library "Mexican Favorites")!

Makes 2-3 cups

3 cups water
2 1/2 tsp salt
3 fresh serrano chili peppers
1 lb (I used 1 qt) tomatillos, husks removed
1/2 cup loosely packed cilantro
1/4 cup finely chopped onion

In a saucepan over high heat combine the water and 1 tsp of the salt and bring to boil.  Add the garlic, chilies and tomatillos and cook uncovered 8-10 minutes.  Drain, reserving 1/2 cup liquid.

When cool enough to handle, stem the chilies and tomatillos.

In a blender or food processor fitted with the metal blade, combine chilies, garlic, tomatillos, reserved liquid, remaining 1 1/2 tsp salt and cilantro and process to a smooth puree.  Add the onion and pulse to combine.

Let the salsa cool to room temperature and serve.

Will keep refrigerated for up to one week.

Grilled Snapper with Olives & Oranges

This sounds like an unlikely combination but the fruit "salsa" is pretty and quick and really good.

Prep time: 15 mins

Cook time: 8 mins

Serves 4

1-1/2 c. orange sections, chopped (sweet is good: I used mineolas)

1/3 c. sliced green olives (I used queens)

1/4 c. diced red onion

2 T. finely chopped fresh Italian parsley

3 T. fresh lime juice, divided

(I used double the amounts listed above. The more salsa per filet, the better.)

4, 6-oz. snapper fillets

2 T. olive oil

1.

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300-350F). In a small bowl combine oranges, olives, onion, parsley and 1 tablespoon of lime juice. Set aside.

2.

Season fillets with salt and pepper to taste. Drizzle with oil and remaining lime juice.

3.

Place fillets on grill. Grill 4 to 5 minutes per side or until fish flakes easily with a fork. Spoon orange-olive salsa over filets (and extra on the side if you made double per my instructions!).

Serve with rice.

(From a free recipe card given away at our local grocery store (!).)