• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Gulf Snapper with Avocado and Tomatillo Salsa

  • Recipe Submitted by on

Category: Main Dish, Fish

 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
  • 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.

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