A recipe for Grilled Gulf Snapper with Avocado and Tomatillo Salsa. Follow the simple recipe instructions for Grilled Gulf Snapper with Avocado and Tomatillo Salsa shared by other home cooking experts.
Ingredients
5 Tomatillos, husks removedand 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. 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.
