Gulf Snapper With Avocado And Tomatillo Salsa Recipe - Cooking Index
|5||Tomatillos - husks removed|
|1/4||White onion - peeled and|
|2||Garlic - peeled|
|2||Serrano or jalapeno chilies stemmed, seeded, chopped|
|1 tablespoon||15ml||Red wine vinegar|
|1/2||Avocado - peeled and pitted|
|1||Cilantro - chopped|
|1||Lime - juiced|
|Ground black pepper|
|32 oz||909g||Gulf snapper fillets|
|4 teaspoons||20ml||Dried oregano|
|Vegetable cooking spray|
|2||Limes - cut in wedges|
|1 section||Fresh cilantro|
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 tablespoon 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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