Grilled Gulf Snapper With Avocado And Tomatillo Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 ounce: Gulf Snapper Fillets,
4 tsp: Dried Oregano,
Vegetable Cooking Spray,
2: Limes, cut in wedges
1 Sprig: Fresh Cilantro,
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
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.
Posted to bbq-digest by PhantomBBQ@aol.com on Aug 16, 1998, converted by
MM_Buster v2.0l.
Source from luhu.jp
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.
Posted to bbq-digest by PhantomBBQ@aol.com on Aug 16, 1998, converted by
MM_Buster v2.0l.
Source from luhu.jp