Grilled gulf snapper with avocado & tomatillo salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | Tomatillos; husks removed and coarsel | |
| ¼ | White onion; peeled and roughly choppe | |
| 2.00 | Cloves garlic; peeled | |
| 2.00 | Serrano or jalapeno chilies; stemmed, seeded, and coar | |
| 1.00 | cup | Water |
| 1.00 | tablespoon | Red wine vinegar |
| ½ | Avocado; peeled and pitted | |
| 1.00 | small | Bunch cilantro; chopped |
| 1.00 | Lime; juiced | |
| 1.00 | Salt | |
| 1.00 | Ground black pepper | |
| 32.00 | ounce | Gulf snapper fillets |
| 4.00 | teaspoon | Dried oregano |
| 1.00 | Vegetable cooking spray | |
| 2.00 | Limes; cut in wedges | |
| 1.00 | Sprig fresh cilantro | |
Directions
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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