11-09-2004, 03:45 PM
Ingredients: [ul] 5 Tomatillos; husks removed -and coarsely chopped 1/4 White onion; peeled and -roughly chopped 2 Cloves garlic; peeled 2 Serrano or jalapeno chilies, -stemmed, seeded, and -coarsely chopped 1 c Water 1 tb Red wine vinegar 1/2 Avocado; peeled and pitted 1 sm Bunch cilantro; chopped 1 Lime; juiced Salt Ground black pepper 32 oz Gulf snapper fillets 4 ts Dried oregano Vegetable cooking spray 2 Limes; cut in wedges Sprigs of fresh cilantro[/ul]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.
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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.
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