Grilled Snapper with Avocado and Tomatillo Salsa Recipe

Name: Grilled Snapper with Avocado and Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each tomatillos husks removed and coarsely chopped; 1/4 each white onion peeled and roughly chopped; 2 cloves garlic peeled; 2 each jalapeno pepper stemmed, seeded, and coarsely chopped; 1 cup water; 1 tablespoon red wine vinegar; 1/2 each avocados peeled, pitted; 1 bunch cilantro chopped; 1 each limes juiced; 1 x salt; 1 x black pepper; 32 ounces red snapper fillets; 4 teaspoons oregano dried; 1 x nonstick cooking spray; 2 each limes cut in wedges; 1 sprigs cilantro

Servings: persons

5 each tomatillos husks removed and coarsely chopped
1/4 each white onion peeled and roughly chopped
2 cloves garlic peeled
2 each jalapeno pepper stemmed, seeded, and coarsely chopped
1 cup water
1 tablespoon red wine vinegar
1/2 each avocados peeled, pitted
1 bunch cilantro chopped
1 each limes juiced
1 x salt
1 x black pepper
32 ounces red snapper fillets
4 teaspoons oregano dried
1 x nonstick cooking spray
2 each limes cut in wedges
1 sprigs cilantro

1
Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan.
2
Bring to a boil and simmer for about 15 minutes.
3
Transfer solid ingredients to a blender.
4
Add avocado, chopped cilantro, lime juice, and 1tb of the cooking liquid.
5
Blend just until smooth, adding additional cooking liquid if necessary.
6
Transfer to a saucepan, season with salt and pepper and heat through just before serving.
7
Sprinkle snapper with oregano, salt and pepper.
8
Lightly coat grill with vegetable spray.
9
Grill fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.
10
Presentation:
11
Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce.
12
Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.

kcal

Calories

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 each tomatillos husks removed and coarsely chopped, 1/4 each white onion peeled and roughly chopped, 2 cloves garlic peeled, 2 each jalapeno pepper stemmed, seeded, and coarsely chopped, and more.

Yes, Grilled Snapper with Avocado and Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Snapper with Avocado and Tomatillo Salsa

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