Gulf Snapper with Avocado & Tomatillo Salsa
Yield
servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
tomatillos
husks removed, coarsely chopped |
|
| ¼ | each |
white onion
peeled, roughly chopped |
|
| 2 | each |
garlic cloves
peeled |
|
| 2 | each |
hot chili peppers
serrano or jalapeno, coarsely chopped, stemmed, seeded |
*
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| ½ | each |
avocados
peeled, pitted |
|
| 1 | small |
cilantro
bunch, chopped |
*
|
| 1 | each |
limes
juiced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 32 | ounces |
red snapper fillets
gulf |
|
| 4 | teaspoons |
oregano
dried |
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | each |
limes
cut in wedges |
|
| 1 | x |
cilantro
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
tomatillos
husks removed, coarsely chopped |
|
| 0.3 | each |
white onion
peeled, roughly chopped |
|
| 2 | each |
garlic cloves
peeled |
|
| 2 | each |
hot chili peppers
serrano or jalapeno, coarsely chopped, stemmed, seeded |
*
|
| 237 | ml |
water
|
|
| 15 | ml |
red wine vinegar
|
|
| 0.5 | each |
avocados
peeled, pitted |
|
| 1 | small |
cilantro
bunch, chopped |
*
|
| 1 | each |
limes
juiced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 924.8 | ml/g |
red snapper fillets
gulf |
|
| 2E+1 | ml |
oregano
dried |
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | each |
limes
cut in wedges |
|
| 1 | x |
cilantro
fresh |
*
|
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.
