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@@@@@ Now You're Cooking! Export Format Grilled Gulf Snapper With Avocado And Tomatillo Salsa none 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 cup Water 1 tablespoon Red Wine Vinegar 1/2 Avocado; peeled and pitted 1 small Bunc 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. Submitted to the AZstarnet BBQ Mailing List by PhantomBBQ@aol.com on Aug 16, 1998. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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