| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Salsas, Seafood | 4 | Servings | |
INGREDIENTS
| 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 | T | Red Wine Vinegar |
| 1/2 | Avocado, peeled and pitted | |
| 1 | Bunch Cilantro, chopped | |
| 1 | Lime, juiced | |
| Salt | ||
| Ground Black Pepper | ||
| 32 | oz | Gulf Snapper Fillets |
| 4 | t | Dried Oregano |
| Vegetable Cooking Spray | ||
| 2 | Limes, cut in wedges | |
| 1 | Sprig Fresh Cilantro |
INSTRUCTIONS
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. Posted to bbq-digest by [email protected] on Aug 16, 1998, converted by MM_Buster v2.0l.
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