Grilled Gulf Snapper With Avocado & Tomatillo Salsasalsa, seafood 5.00 tomatillos; husks removed and coarsel 0.25 white onion; peeled and roughly choppe 2.00 cloves garlic; peeled 2.00 serrano or jalapeno chilies; stemmed, seeded, and coar 1.00 cup water 1.00 tablespoon red wine vinegar 0.50 avocado; peeled and pitted 1.00 small bunch cilantro; chopped 1.00 lime; juiced 1.00 salt 1.00 ground black pepper 32.00 oz gulf snapper fillets 4.00 teaspoon dried oregano 1.00 vegetable cooking spray 2.00 limes; cut in wedges 1.00 sprig fresh cilantro 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. , |
