Grilled gulf snapper with avocado & tomatillo salsa

Yield: 4 Servings

Measure Ingredient
5.00 \N Tomatillos; husks removed and coarsel
¼ \N White onion; peeled and roughly choppe
2.00 \N Cloves garlic; peeled
2.00 \N Serrano or jalapeno chilies; stemmed, seeded, and coar
1.00 cup Water
1.00 tablespoon Red wine vinegar
½ \N Avocado; peeled and pitted
1.00 small Bunch cilantro; chopped
1.00 \N Lime; juiced
1.00 \N Salt
1.00 \N Ground black pepper
32.00 ounce Gulf snapper fillets
4.00 teaspoon Dried oregano
1.00 \N Vegetable cooking spray
2.00 \N Limes; cut in wedges
1.00 \N Sprig fresh cilantro

Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving.

Sprinkle snapper with oregano, salt and pepper. Lightly coat grill with vegetable spray. Grill fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.

Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve. Posted to bbq-digest by PhantomBBQ@... on Aug 16, 1998, converted by MM_Buster v2.0l.

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