Recipe - Grilled Gulf Snapper With Avocado And Tomatillo Salsa

5 Tomatillos; husks removed
and coarsely chopped
One fourth White Onion; peeled and
roughly chopped
2 Cloves Garlic; peeled
2 Serrano or Jalapeno Chilies;
stemmed, seeded, and
coarsely chopped
1 cup Water
1 tablespoon Red Wine Vinegar
One half Avocado; peeled and pitted
1 small Bunch Cilantro; chopped
1 Lime; juiced
Salt
Ground Black Pepper
32 ounce Gulf Snapper Fillets
4 teaspoon 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
mediumhigh 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 bbqdigest by PhantomBBQ@aol.com on Aug 16, 1998, converted by
MM_Buster v2.0l.