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Fish and salsa verde make a great combination. Serve this with black beans and rice for a classic campechano meal.

• 1 2-pound pompano, cleaned and scaled (snapper may also be used)
• juice of ½ lime
• 3 tablespoons corn oil
• ½ cup chopped onion
• 1 pound tomatillos, husked and coarsely chopped
• ½ cup chopped cilantro
• 2-3 serrano chiles, seeded
• 1 green bell pepper, coarsely chopped
• 1 cup water
• salt to taste

Squeeze the lime juice on both sides of the fish. Heat 2 tablespoons of the oil in a large skillet and sauté the fish for 5 minutes on each side.

Meanwhile, heat the remaining oil and sauté the chopped onion until just softening. Place the remaining ingredients in the blender and puree. Add the puree to the onions and cook until slightly thickened.

Pour the sauce over the fish and cook until done, about 10 more minutes.

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