Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 5 \N | Tomatillos; husks removed and coarsely chopped |
| ¼ \N | White Onion; peeled and roughly chopped |
| 2 \N | Cloves Garlic; peeled |
| 2 \N | Serrano or Jalapeno Chilies, stemmed, seeded, and coarsely chopped |
| 1 cup | Water |
| 1 tablespoon | Red Wine Vinegar |
| ½ \N | Avocado; peeled and pitted |
| 1 small | Bunch Cilantro; chopped |
| 1 \N | Lime; juiced |
| \N \N | Salt |
| \N \N | Ground Black Pepper |
| 32 ounces | Gulf Snapper Fillets |
| 4 teaspoons | Dried Oregano |
| \N \N | Vegetable Cooking Spray |
| 2 \N | Limes; cut in wedges |
| \N \N | Sprigs of 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 1 tb 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 a non-stick skillet with vegetable spray. Saute 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.
Source: Unknown Typed by Katherine Smith