Ingredients

1/4 pound tomatillos, husked, rinsed, coarsely chopped

1 large bunch fresh cilantro with stems (about 2 cups packed)

1/2 cup water

1/2 cup (lightly packed) fresh Italian parsley leaves

1/2 cup (lightly packed) fresh mint leaves

3 garlic cloves, peeled

1 2-inch-long jalapeño chile, stemmed

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 1/4 teaspoons salt

1/2 teaspoon ground cumin

1/2 teaspoon aniseed

1/4 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

• 8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided
• 8 teaspoons olive oil, divided
• 4 (6-ounce) halibut or cod fillets (1 inch thick)

Description

Here, Tomatillos Become A Brilliant Green Sauce For Baked Fish.

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