Red Snapper and Salsa Verde
Categories
U.S. wild-caught red snapper is a smart seafood choice because it is sustainably managed under rebuilding plans that allow limited harvest by U.S. fishermen.
According to the 2018 stock assessment of Gulf of Mexico red snapper the stock is not over-fished. The stock is rebuilding and a rebuilding plan is in place. Regulations are in place to ensure that the combined commercial and recreational catches are low enough to prevent over-fishing. NOAA
Red snapper has a firm texture and a nutty flavor that lends itself well to everything from hot chilies to fresh herbs.
Ingredients
- 5 Tomatillos -- diced
- 1/4 White Onion -- diced
- 2 Cloves Garlic
- 1 Jalapeno Chilie - diced
- 1 Cup Water
- 1 Tbs Red Wine Vinegar
- 1/2 Avocado
- 1 Sm Bunch Cilantro -- chopped
- 1 Lime -- juiced
- Salt and pepper to tast
- 2 Lbs Gulf Snapper Fillets
- 4 Tsp Dried Oregano
- 2 Limes -- cut in wedges
Directions
Salsa Verde
- Combine diced 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 1 tbs 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.
Grilling The Fish
- Sprinkle the snapper with oregano, salt and pepper. Lightly coat grill with vegetable spray.
- Grill the fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.The meat will no longer be translucent.
Serve
Spoon a bed of salsa onto 4 dinner plates and place snapper on top of the sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.
