White Fish With Tomatillo Tartar | Center for Science in the Public Interest
Look for tomatillos that are pale green with dry papery skins. No tomatillos in your grocery store? Use 1 Granny Smith or another tart variety of apple instead.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Nonstick skillet
- Spatula
- Spoon
- Paper towel
- Stove
Ingredients
- 2 tomatillos, finely diced
- 1 Tbs. rice vinegar
- 1/8 tsp. + ¼ tsp. kosher salt
- ¼ cup mayonnaise
- 2 Tbs. finely diced white onion
- 2 Tbs. minced fresh dill + 1 sprig fresh dill
- ¼ tsp. celery seed
- 4 6 oz. boneless, skinless white fish fillets (see note below)
- 1 Tbs. extra-virgin olive oil
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