Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    tomatillos -- husks removed
                        coarsely chopped
     1/4                white onion -- peeled and
                        chopped
   2      cloves        garlic -- peeled
   2                    serrano or jalapeno chilies
                        -- stemmed, seeded, chopped
   1      cup           water
   1      tablespoon    red wine vinegar
     1/2                avocado -- peeled and pitted
   1      small   bunc  cilantro -- chopped
   1                    lime -- juiced
                        salt
                        ground black pepper
  32      ounces        gulf snapper fillets
   4      teaspoons     dried oregano
                        vegetable cooking spray
   2                    limes -- cut in wedges
   1      sprigs        fresh cilantro

Preparation:

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. Sauté 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.