Grilled Gulf Snapper With Avocado And Tomatillo Salsasalsa 5 tomatillos, husks removed; coarsely chopped 1/4 white onion, peeled; roughly chopped 2 cloves garlic; peeled 2 serrano or jalapeno chilies, stemme ; seeded, and coarsely 1 cup water 1 tablespoon red wine vinegar 1/2 avocado; peeled and pitted 1 small bunch cilantro; chopped 1 lime; juiced salt ground black pepper 32 ounces gulf snapper fillets 4 teaspoons dried oregano vegetable cooking spray 2 limes; cut in wedges 1 sprig 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 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. Posted to the BBQ List by Rock McNelly on Aug 16, 1998. |
