Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Gulf Snapper with Avocado & Tomatillo Salsa

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 each tomatillos
husks removed, coarsely chopped
Camera
¼ each white onion
peeled, roughly chopped
Camera
2 each garlic cloves
peeled
Camera
2 each hot chili peppers
serrano or jalapeno, coarsely chopped, stemmed, seeded
* Camera
1 cup water
Camera
1 tablespoon red wine vinegar
Camera
½ each avocados
peeled, pitted
Camera
1 small cilantro
bunch, chopped
* Camera
1 each limes
juiced
Camera
1 x salt
* Camera
1 x black pepper
ground
* Camera
32 ounces red snapper fillets
gulf
Camera
4 teaspoons oregano
dried
Camera
1 x nonstick cooking spray
*
2 each limes
cut in wedges
Camera
1 x cilantro
fresh
* Camera

Ingredients

Amount Measure Ingredient Features
5 each tomatillos
husks removed, coarsely chopped
Camera
0.3 each white onion
peeled, roughly chopped
Camera
2 each garlic cloves
peeled
Camera
2 each hot chili peppers
serrano or jalapeno, coarsely chopped, stemmed, seeded
* Camera
237 ml water
Camera
15 ml red wine vinegar
Camera
0.5 each avocados
peeled, pitted
Camera
1 small cilantro
bunch, chopped
* Camera
1 each limes
juiced
Camera
1 x salt
* Camera
1 x black pepper
ground
* Camera
924.8 ml/g red snapper fillets
gulf
Camera
2E+1 ml oregano
dried
Camera
1 x nonstick cooking spray
*
2 each limes
cut in wedges
Camera
1 x cilantro
fresh
* Camera

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 1 tablespoon 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.

Sauté 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

Comments


 

 

Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 37120% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 136mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 18%
Sugars g
Protein 121g
Vitamin A 9% Vitamin C 48%
Calcium 14% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Pan de Muerto (Bread of the Dead)

Dia de los Muertos: Mexican Day of the Dead

Dia de los Muertos, the Day of the Dead, is a Mexican holiday celebrated November 1 and 2. It is a blend of Aztec and Catholic traditions. Even though Halloween and Dia de los Muertos are close together on the calendar and have similar themes, they are not related.

More breaking news

 

Email this recipe