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Grilled Gulf Snapper With Avocado And Tomatillo Salsa


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
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 on Aug 16, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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