13 oz orange roughy, raw
1 jalapeno pepper, diced
8 oz tomatillos, diced
110g onion, diced
2/3 clove garlic
1 tsp canola oil
2 tbsp lime juice
1 tbsp cilantro, chopped

Directions

1. Sauce: Put diced tomatillos, diced jalapeno, 1/3 clove garlic (diced) and about half of the onion (diced) in a pot with a few inches of water. Salt to taste. Cook until most of the water boils away and it thickens.

2. Fish: Put 1 tsp of canola oil into a pan. Sautee the rest of the onion with another 1/3 clove of garlic (all diced). Add the fillets (I had 3) and sautee, 2 minutes per side or until cooked through.

3. Put ‘em together: Add the tomatillo sauce to the fillets and turn down the heat to let it simmer. Add the lime juice and chopped cilantro. Simmer for a few minutes.

4. Finale: Serve over rice (I used 1/4 cup (dry) of a wild/brown mix for each fillet, cooked with a packet of chicken bouillon for flavour) and a bed of cooked greens (I used boiled kale with a pinch of salt).