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Receta Grilled Gulf Snapper With Avocado And Tomatillo Salsa
by Global Cookbook

Grilled Gulf Snapper With Avocado And Tomatillo Salsa
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Ingredientes

  • 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 Salt Grnd Black Pepper
  • 32 ounce Gulf Snapper Fillets
  • 4 tsp Dry Oregano Vegetable Cooking Spray
  • 2 x Limes, cut in wedges
  • 1 sprg Fresh Cilantro

Direcciones

  1. 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.
  2. 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.