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Ingredients
- 5 Tomatillos; husks removed -and coarsely chopped
- 1 Lime; juiced
- 1/4 White Onion; peeled and -roughly chopped
- Salt
- 2 Cloves Garlic; peeled
- Ground Black Pepper
- 2 Serrano or Jalapeno Chilies,-stemmed, seeded, and -coarsely chopped
- 32 oz Gulf Snapper Fillets
- 1 c Water
- 4 ts Dried Oregano
- 1 tb Red Wine Vinegar
- Vegetable Cooking Spray
- 1/2 Avocado; peeled and pitted
- 2 Limes; cut in wedges
- 1 sm Bunch Cilantro; chopped
- Sprigs of Fresh Cilantro
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Recipe Info
Category : Seafood
Rating : 0
Contributor : marc
Print Recipe
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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 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.
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