Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish
Cyberealm Kooknet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 c Water
1 tb Red Wine Vinegar
1/2 Avocado -- peeled and pitted
1 sm Bunch Cilantro -- chopped
1 Lime -- juiced
Salt
Ground Black Pepper
32 oz Gulf Snapper Fillets
4 ts Dried Oregano
Vegetable Cooking Spray
2 Limes -- cut in wedges
Sprigs of 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 1 tb 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. Saute 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.
