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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.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>5 large tomatillos, stems and husks removed</li>
                                            <li>2 serrano chilies, stems and seeds removed, chopped</li>
                                            <li>2 tbsp diced white onion</li>
                                            <li>¼ cup roughly chopped fresh cilantro</li>
                                            <li>1⁄2 tsp  lime juice</li>
                                            <li>1 tsp  salt</li>
                                            <li>1⁄2 lb cod fillets (fresh or frozen)</li>
                                            <li>1⁄2 tsp  garlic powder</li>
                                            <li>1⁄2 tsp  ground black pepper</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li> 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.

                                    <li>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.</li>
                                    <li>Transfer cod to a serving platter and spoon the salsa over top.</li>

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