Side Pannel
Grilled Gulf Snapper with Avocado and Tomatillo Salsa
Grilled Gulf Snapper with Avocado and Tomatillo Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 5 Tomatillos; husks removed
- -and coarsely chopped
- 1/4 White Onion; peeled and
- -roughly chopped
- 2 Cloves Garlic; peeled
- 2 Serrano or Jalapeno Chilies;
- -stemmed, seeded, and
- -coarsely chopped
- 1 c Water
- 1 tb Red Wine Vinegar
- 1/2 Avocado; peeled and pitted
- 1 sm Bunch Cilantro; chopped
- 1 Lime; juiced
- Salt
- Ground Black Pepper
- 32 oz Gulf Snapper Fillets
- 4 ts Dried Oregano
- Vegetable Cooking Spray
- 2 Limes; cut in wedges
- 1 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.
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.
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