Gulf snapper with avocado and tomatillo salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Tomatillos; husks removed and coarsely chopped | |
| ¼ | White Onion; peeled and roughly chopped | |
| 2 | Cloves Garlic; peeled | |
| 2 | Serrano or Jalapeno Chilies, stemmed, seeded, and coarsely chopped | |
| 1 | cup | Water |
| 1 | tablespoon | Red Wine Vinegar |
| ½ | Avocado; peeled and pitted | |
| 1 | small | Bunch Cilantro; chopped |
| 1 | Lime; juiced | |
| Salt | ||
| Ground Black Pepper | ||
| 32 | ounces | Gulf Snapper Fillets |
| 4 | teaspoons | Dried Oregano |
| Vegetable Cooking Spray | ||
| 2 | Limes; cut in wedges | |
| Sprigs of 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 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