Active preparation time: 15 minutes
Total time: 60 minutes
Serves: 4
Roasted Tomatillo Puree
1 lb (454 g) tomatillos, cleaned
1 jalapeño, halved
¼ cup garlic cloves, peeled
1 white onion, diced
2 Tbs (1 fl oz/30 ml) olive oil
½ cup (4 fl oz/118 ml) IPA
½ cup cilantro
Juice of 1 lime
1 Tbs kosher salt
Preheat the oven to 450°F (232°C). Toss the tomatillos, jalapeño, garlic, and onions in the olive oil. Place in a pan and roast in the oven until the onions brown and the tomatillos begin to release their liquid (about 25 minutes).
Remove the tomatillo mixture from the oven and deglaze the pan with the beer. Place the deglazed mixture in a blender with the cilantro and lime juice. Puree until smooth. Stir in the salt, adjust seasoning as necessary, and serve with the grilled cobia.
Grilled Cobia
Four 6 oz (170 g) pieces cobia or other oily fish, such as salmon or escolar
Olive oil
Salt
Pepper
Preheat the grill as hot as it will go. Lightly oil, salt, and pepper the fish. Grill to your desired doneness. Plate and top with Roasted Tomatillo Puree.
Beer Suggestions: Try a juicy citrus-forward New England-style IPA such as Tree House Julius (Monson, Massachusetts), Lawson’s Sip of Sunshine (Warren, Vermont), Wormtown Be Hoppy (Worcester, Massachusetts).