Broiled Cod With Charred Tomatillo Salsa

Brian Klutch

This entrée features lightly seasoned cod and a tart and citrusy charred tomatillo salsa. 

Quick Tip: You can substitute tilapia, haddock, or roughy for the cod. The macros will be very similar.

This recipe excerpted from The Bodybuilder’s Kitchen, by Erin Stern. $17; amazon.com.

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Directions: 

Preheat broiler to low. Line a small baking pan with aluminum foil and place tomatillos and chilies in pan. Place pan on top oven rack. Broil until charred, about 6 to 8 minutes, flipping tomatillos and chilies halfway through.

Add tomatillos, chilies, onion, cilantro, lime juice, and ½ tsp salt to a blender. Pulse in 10-second intervals until mixture is smooth. Set aside.

Spray small baking pan with nonstick cooking spray. Place cod in pan, season with garlic powder, the remaining ½ tsp salt, and pepper. Broil for 3 to 4 minutes per side, until fish is lightly browned.

Transfer cod to a serving platter and spoon the salsa over top.

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