Tomatillo and Black Bean Succotash with Blackened Cod

So we’ve had a couple of busy days but we did try out a new Weird Veg on Wednesday this week.  We chose tomatillos which I guess we have used before but mainly in salsas.  Tomatillos if you have never had them are an interesting flavor.  Although they look like a small green tomato, they have more of a citrus type flavor.  It really added a nice little zing to this dish.

Tomatillos are a great source of Vitamin C and potassium.  For their calorie content they also have a decent amount of fiber.  When buying tomatillos I like to try to find ones that still have some of the husk on them and they should have a nice firm texture.  Sometimes when you are buying veggies that aren’t mainstream you need to check them to make sure they haven’t been sitting there for too long. Once you get them home, peel the husks and give them a good wash, the outer flesh tends to have a sticky residue on them.   Enjoy this delicious and fun Veg!

For the blackened cod that was just simply, 8 oz cod fillets drizzled with a little olive and coated generously with blackening seasoning.  Depending on thickness you will need to cook between 10-15 minutes at 400 degrees.

Directions

3 cups chopped tomatillos, should be 5-6.
1 red onion, diced
1 red bell pepper, diced
2 large jalepenos, diced – feel free to modify depending on how spicy you like things
2 cups roasted corn
4 cloves of garlic, diced
1 can black beans, liquid drained
1 tbsp apple cider vinegar
Juice of one lime
1 tbsp chili powder
1 tsp cumin powder
1 cup cilantro, chopped
2 tbsp olive oil, for roasting and sauteing
Salt and Pepper to taste

Ingredients

1. If you don’t buy roasted corn, you can do it yourself depending on the season, I prefer to do it on the grill and just grill whole cobs of corn until they start to turn slightly black.  Otherwise you can do it in the oven at 425 degrees for 10-15 minutes.
2. After cleaning the tomatillos rough chop into bite size pieces, drizzle with some olive oil and season with salt and pepper.  Roast in the same 425 oven for 6 minutes.
3. Meanwhile in a skillet, add 1 tbsp olive oil and sautee onion and garlic for 3 minutes, add red and jalepeno peppers and cook for an additional 5 minutes.
4. Add remaining ingredients, including corn and tomatillos.  Toss thoroughly and serve!!!