Gulf Snapper With Avocado And Tomatillo Salsa

Our most merciful Father…sent His only Son into the world, and laid upon Him all the sins of all men, saying, Be Thou Peter that denier; Paul that persecutor, blasphemer and cruel oppressor; David that adulterer; that sinner which did eat the apple in Paradise; that thief which hanged upon the cross; and briefly be Thou the person which hath committed the sins of all men; see therefore that Thou pay and satisfy for them [all].

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables		Cyberealm, Fish, Kooknet, Main dish	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
		Sprigs of 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 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.  Source: Unknown Typed by
Katherine Smith  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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