Gulf Snapper With Avocado And Tomatillo Salsa

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

Preparation / 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 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.

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