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Grilled Snapper with Avocado & Tomatillo Salsa

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Submitted by Hollem

YIELD

2 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

5 5
EACH EACH TOMATILLOS
husks removed and coarsely chopped
¼ 0.3
EACH EACH WHITE ONION
peeled and roughly chopped
2 2
CLOVES CLOVES GARLIC
peeled
2 2
EACH EACH JALAPEÑO PEPPER
stemmed, seeded, and coarsely chopped *
1 237
CUP ML WATER
1 15
TABLESPOON ML RED WINE VINEGAR
½ 0.5
EACH EACH AVOCADOS
peeled, pitted
1 1
BUNCH BUNCH CILANTRO
chopped *
1 1
EACH EACH LIMES
juiced
1 1
X X SALT *
1 1
X X BLACK PEPPER *
32 924.8
OUNCES ML/G RED SNAPPER FILLETS
4 2E+1
TEASPOONS ML OREGANO
dried
2 2
EACH EACH LIMES
cut in wedges
1 1
SPRIGS SPRIGS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 872g (30.8 oz)
Amount per Serving
Calories 745 20% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 211mg 70%
Sodium 277mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 9g 38%
Sugars g
Protein 243g
Vitamin A 31% Vitamin C 100%
Calcium 29% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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