Title: Grilled Gulf Snapper with Avocado and Tomatillo Salsa
Categories: Seafood, Salsas
Yield: 4 Servings

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 c Water
1 tb Red Wine Vinegar
1/2 Avocado; peeled and pitted
1 sm Bunch Cilantro; chopped
1 Lime; juiced
Salt
Ground Black Pepper
32 oz Gulf Snapper Fillets
4 ts 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.
Posted to bbq-digest by PhantomBBQ@aol.com on Aug 16, 1998, converted by
MM_Buster v2.0l.