Gulf Snapper With Avocado And Tomatillo Salsa

Recipe Ingredients

5		Tomatillos - husks removed
		Coarsely chopped
1/4		White onion - peeled and
		Chopped
2		Garlic - peeled
2		Serrano or jalapeno chilies stemmed, seeded, chopped
1 cup	237ml	Water
1 tablespoon	15ml	Red wine vinegar
1/2		Avocado - peeled and pitted
1		Cilantro - chopped
1		Lime - juiced
		Salt
		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

Recipe 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 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.

Source:
LHJ

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