| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Seafood, Salsas |
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 |
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 |
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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