Gulf snapper with avocado and tomatillo salsa

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

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