Recipe - 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
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
tablespoon 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 nonstick skillet with vegetable spray.
Saute 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.

Source: Unknown Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini