Print
Email
Add a photoServings: 4
Ingredients
- 5 x Tomatillos, husks removed and coarsely minced
- 1/4 x White Onion, peeled and roughly minced
- 2 x Cloves Garlic, peeled
- 2 x Serrano or possibly Jalapeno Chilies, stemmed, seeded, and coarsely minced
- 1 c. Water
- 1 Tbsp. Red Wine Vinegar
- 1/2 x Avocado, peeled and pitted
- 1 sm Bunch Cilantro, minced
- 1 x Lime, juiced
- Â Â Salt
- Â Â Grnd Black Pepper
- 32 ounce Gulf Snapper Fillets
- 4 tsp Dry Oregano
- Â Â Vegetable Cooking Spray
- 2 x Limes, cut in wedges
- 1 sprg Fresh Cilantro
Directions
- Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 min. Transfer solid ingredients to a blender. Add in avocado, minced cilantro, lime juice, and 1tb of the cooking liquid. Blend just till 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 till cooked, but not falling apart, about 4 min 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 possibly around the fish; garnish with sprigs of cilantro and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 56 | |
| Calories from Fat 22 | 39% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 263mg | 8% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.9g | 2% |
| Protein 1.28g | 2% |
