Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Tomatillos; husks removed 1/2 Avocado; peeled and pitted
-and coarsely chopped 1 sm Bunch Cilantro; chopped
1/4 White Onion; peeled and 1 Lime; juiced
-roughly chopped Salt
2 Cloves Garlic; peeled Ground Black Pepper
2 Serrano or Jalapeno Chilies, 32 oz Gulf Snapper Fillets
-stemmed, seeded, and 4 ts Dried Oregano
-coarsely chopped Vegetable Cooking Spray
1 c Water 2 Limes; cut in wedges
1 tb Red Wine Vinegar 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.

Source: Unknown Typed by Katherine Smith

Browse by categories