Fish & Green Beans in Pipian Sauce

I adapted this recipe from a Rick Bayless recipe in his cookbook, Mexican Everyday.  I used more veggies and simplified the cooking just a bit.  I highly recommend his cookbook.  He makes cooking authentic Mexican food an easy thing to do on a week night.  He also gives great tips for using various ingredients and making vegetarian versions.  I have made many of the recipes from this cookbook!

Fish & Green Beans in Pipian Sauce

1 Jar of store-bought Green Salsa*
1 Cup Chicken Broth 
1 1/2 Tb Olive Oil
1 C Pepitas (green pumpkin seed kernels)**
Salt
1/4 to 1/2 tsp sugar
2 Cups Green Beans or Peas (fresh or frozen)
Four 4 - 5 oz Skinless Fish Fillets (salmon, halibut, walleye, snapper or striped bass)
1/4 Cup Chopped Cilantro

In a blender or food processor, process the salsa, broth and pepitas until a smooth puree.  Heat the oil in a very large (12 inch) skillet over medium heat.  When it is quite hot, add the puree all at once.  Stir as the puree reduces and gets thicker, about 10 minutes.  Take care that the mixture doesn't stick.  If it seems coarse, process again in a lightly covered blender to smooth it out.  Taste and season with salt and sugar.  (The sugar will help balance the natural tartness of the salsa.)

While the sauce is simmering, pour the peas or green beans into a microwaveable bowl, sprinkle on a tablespoon of water, cover and heat on high until veggies are hot and tender.  Discard the water.  

When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them.  Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for 1/2 inch thick fillets.  

Transfer a fish fillet to each dinner plate.  Spoon a portion of the sauce over the top.  Serve with the peas or green beans and cilantro.  Eat it up!  
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*Salsa Verde

You should be able to find this at a local grocery store.  I particularly like the Safeway brand Salsa Verde Medium, Herdez Salsa Verde and Frontera brand.  You can make a salsa verde using tomatillos.  I'll include a recipe for that in the next week.  You can make this recipe as hot as you like depending on the spiciness of the salsa.  You can also add more tomatillos to a hotter salsa to lessen the heat.  

**Pepitas

You can often find these at local Mexican grocery stores.  You can also order them online.  I found them at:

Nuts Online

Boxed Greens (organic)