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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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 63 | |
| Calories from Fat 28 | 44% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 284mg | 8% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.93g | 2% |
| Protein 1.37g | 2% |
