Shanna's Snapper Tomatillo Avocado Salsa
5 x Tomatillos, husks removed and coarsely chopped
1/4 x White Onion, peeled and roughly chopped
2 x Cloves Garlic, peeled
2 x Serrano or Jalapeno Chilies, stemmed, seeded, and coarsely chopped
1 cup Water
1 tbl Red Wine Vinegar
1/2 x Avocado, peeled and pitted
1 sm Bunch Cilantro, chopped
1 x Lime, juiced
Salt
Ground Black Pepper
32 oz Gulf Snapper Fillets
4 tsp Dried Oregano
Vegetable Cooking Spray
2 x Limes, cut in wedges
1 sprg Fresh Cilantro
Method :
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 1tb 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 grill with
vegetable spray. Grill 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.