Cod Braised with Mushrooms and Tomatillos

Eat as much sustainable fish as you can, and enjoy the heck out of it!  Here is a great way to keep it festive, healthy and delicious.
12 oz fresh button mushrooms, thickly sliced
2 cloves garlic, sliced
1/4 tsp cumin powder
4-6 tomatillos, hulled, washed and cut into wedges
1 cup chicken broth
1 Tbsp cornstarch
About 1 lb Cod fillets, cut into four portions
Red pepper flakes
1 ripe avocado, halved, pitted, peeled and sliced
Fresh cilantro leaves
Fresh lime

Toss the mushrooms into a hot skillet and sizzle for a few minutes, turning often.  Add a bit of olive oil, the garlic and cumin, and continue cooking as the mushrooms release their water, dry out and begin to brown.  Add the tomatillos and raise the heat to bring to a vigorous sizzle/boil.  Cook the tomatillos down for a few minutes, stirring often.  They should just become soft, but not disintegrate.  Salt and pepper to taste.

Whisk the broth and corn starch together and stir into the skillet.  Stir mixture together over high heat as the sauce thickens considerably.  Place the portions of fish into the bed of sauce.  Cover, reduce to a simmer, and cook for about 10 minutes.

Plate each piece of fish in a shallow bowl or plate on a generous bed of mushroom/tomatillo sauce. Shake a dash of red pepper flakes on the fish.

It's always a good idea to have lime wedges, cilantro and warmed tortillas on the side, here.

Serves 4.