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How To make Grilled Gulf Snapper with Avocado and Tomatillo Salsa
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.
How To make Grilled Gulf Snapper with Avocado and Tomatillo Salsa's Videos
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Cuban Red Snapper with Dessert Specialties | Welcome to The Chef's Kitchen Restaurant Edition. We're here at Nordon Preferred Kitchens Equipment Studios joining us is Executive Chef Victor Bock of Sands-Bethlehem Casino Resort makes Crisp Florida Red Snapper with Lobster and Plantain Mufongo with a Poblano-Coconut sauce and a Mango-Pickled Red Onion Salad. Chef Katie Gaffney also makes an appearance, making espresso cake pops, red velvet cake, and Samoa Cookie Sushi.
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DAVID'S GRILLED RED SNAPPER PRT 2
DENVER COLORADO
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