Gulf snapper with avocado and tomatillo salsa Recipe

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Gulf snapper with avocado and tomatillo salsa

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Central American, Entrees, Fish, Mexican, North American, Salsas, Sauces & Dressings, Seafood, South American

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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	cup	Water
1	tbsp	Red Wine Vinegar
1/2		Avocado, peeled and pitted
1	small	Bunch Cilantro, chopped
1		Lime, juiced
		Salt
		Ground Black Pepper
32	oz	Gulf Snapper Fillets
4	tsp	Dried Oregano
		Vegetable Cooking Spray
2		Limes, cut in wedges
		Sprigs of Fresh Cilantro

Procedures:

1	Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan.
2	Bring to a boil and simmer for about 15 minutes.
3	Transfer solid ingredients to a blender.
4	Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid.
5	Blend just until smooth, adding additional cooking liquid if necessary.
6	Transfer to a saucepan, season with salt and pepper and heat through just before serving.
7	Sprinkle snapper with oregano, salt and pepper.
8	Lightly coat a non-stick skillet with vegetable spray.
9	Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.
10	Presentation: spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce.
11	Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.