Grouper (or another white fish) topped with a fragrant salsa verde – cilantro, onions, garlic, tomatillos and fresh lime juice.
Heat the broiler.
Wash and husk tomatillos, if using fresh. If using canned, drain well. In a medium bowl, toss the tomatillos with the onion, garlic, jalapeno, and 2 teaspoons of the oil. Place the mixture on a broiler pan and broil 4 inches from the heat for 3 to 4 minutes, until the tomatillos are softened and lightly charred.
Leaving the broiler on, transfer the tomatillo mixture to a blender or food processor. Add the cilantro, lime juice, and 1/4 teaspoon of the salt. Puree until smooth.
Brush the grouper with the remaining 2 teaspoons oil and season with the remaining 1/4 teaspoon salt. Transfer to the same broiler pan and broil for 5 minutes or until the fish is just cooked through and flakes when tested with a fork.
Transfer the fish to 4 plates and top each fillet evenly with the salsa verde.
