| 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 PhantomBBQ@aol.com on
Aug 16, 1998, converted by MM_Buster v2.0l.
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