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15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté

15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté

A lightning-fast midday reboot featuring crisp pan-sautéed hake topped with a bright, smoky skillet sauté of charred scallions, tangy tomatillos, and jalapeño. Built for small Brooklyn kitchens when you need big Oaxacan flavor before your next Zoom call.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 10 minutes
2
easy
lunch
weeknight-brightquick-lunchseafoodone-skillet+1

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Timeline

10 minutes
0m5m10m
Prep Fish
3m
Sauté Hake
4m
Warm Tortillas
2m
Sauté Veggies
3m
Finish Relish
1m
Plate & Serve
1m

Ingredients

  • 1 lb Hake fillets(skinned and patted dry)
  • 2 tbsp Olive oil(divided)
  • 1 tsp Kosher salt(divided)
  • 0.5 tsp Ground cumin
  • 0.5 tsp Black pepper
  • 3 Tomatillos(husked, rinsed, and thinly sliced)
  • 4 Scallions(trimmed and cut into 1-inch lengths)
  • 1 Jalapeño(thinly sliced into rounds)
  • 2 cloves Garlic(thinly sliced)
  • 2 tbsp Fresh lime juice(from 1 juicy lime)
  • 0.25 cup Fresh cilantro(coarsely chopped)
  • 4 Warm corn tortillas(for serving, optional)

Instructions

  1. 1

    Pat dry 1 lb Hake fillets with paper towels. Season both sides evenly with 0.5 tsp Kosher salt, 0.5 tsp Black pepper, and 0.5 tsp Ground cumin.

    3 min

    Tip: Dry fish equals a crisp sear instead of soggy steaming. Don't skip the towel pat!

  2. 2

    Heat 1 tbsp Olive oil in a large skillet over medium-high heat until shimmeringly hot. Add 1 lb Hake fillets gently and sauté without moving for 2 to 3 minutes until a golden crust forms. Carefully flip and cook 1 to 2 minutes more until opaque. Transfer fillets to a warm plate.

    4 min

    Tip: Hake is delicate and cooks super fast. Hand off your full attention here—we are not burning lunch today!

  3. 3

    While the fish cooks, warm 4 Warm corn tortillas directly over a dry gas burner flame or warm skillet for 30 seconds per side until soft and pliable. Wrap in a clean kitchen towel.

    2 min

    Tip: Mom math tip: wrapping tortillas in a clean towel lets them steam each other into pillow-soft perfection.

  4. 4

    In the same hot skillet, pour in remaining 1 tbsp Olive oil. Swirl in 4 Scallions, 3 Tomatillos, 1 Jalapeño, and 2 cloves Garlic. Sauté on high heat for 2 to 3 minutes until tomatillos soften and scallions get nicely charred. Season with remaining 0.5 tsp Kosher salt.

    3 min

    Tip: Let the scallions sit still for 30 seconds at first to grab that dark brown edge before tossing.

  5. 5

    Kill the heat. Pour in 2 tbsp Fresh lime juice and stir in 0.25 cup Fresh cilantro, scraping up all those delicious crispy brown bits stuck to the pan bottom.

    1 min

    Tip: Taste it—then decide if it needs one more quick pinch of salt or extra lime squeeze before spooning.

  6. 6

    Spoon the warm tomatillo-scallion sauté over the seared hake fillets and serve immediately with 4 Warm corn tortillas.

    1 min

    Tip: Ándale, eat it while it's hot!

Chef's Notes

Listen to me: hake is a absolute superhero for fast lunches because it cooks in minutes and takes on big flavor without fighting back. This warm tomatillo sauté is my favorite Brooklyn-meets-Oaxaca shortcut—tangy, smoky, and done before anyone asks what's for lunch. Pantry Mode: if you don't have fresh tomatillos, a couple tablespoons of salsa verde swirled into the scallions in the pan gets you right where you need to be. We're not suffering for lunch!

Frequently Asked Questions

How long does 15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté take to make?

15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté takes about 15 minutes total. That includes 5 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for 15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté?

The main ingredients are: Hake fillets, Olive oil, Kosher salt, Ground cumin, Black pepper, Tomatillos, Scallions, Jalapeño, Garlic, Fresh lime juice, Fresh cilantro, Warm corn tortillas.

What type of meal is 15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté?

15-Minute Skillet Hake with Warm Tomatillo & Charred Scallion Sauté is categorized as: lunch.