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.