Grilled Gulf Snapper With Avocado And Tomatillo Salsa

Grilled Gulf Snapper With Avocado And Tomatillo Salsa
Recipe Type: Entree
  • 5 tomatillos, husks removed, coarsely chopped
  • ¼ white onion, peeled, roughly chopped
  • 2 cloves garlic, peeled
  • 2 serrano or jalapeno chilies, stemmed seeded, and coarsely
  • 1 cup water
  • 1 tablespoons red wine vinegar
  • ½ avocado, peeled and pitted
  • 1 small bunch cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste
  • 32 oz gulf snapper fillets
  • 4 teaspoons dried oregano
  • vegetable cooking spray
  • 2 limes, cut in wedges
  • 1 sprig fresh cilantro
  1. Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes.
  2. 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
  3. saucepan, season with salt and pepper and heat through just before serving.
  4. Sprinkle snapper with oregano, salt and pepper.
  5. Lightly coat grill with vegetable spray. Grill fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.
I came across a file with thousands of BBQ recipes. They look at least 10 years old and most don't have any type of credit of where they came from. If you recognize a recipe please let me know so I can give proper credit.

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