Grilled Snapper with Avocado and Tomatillo Salsa

• 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.

white onion, garlic, pepper, water, red wine vinegar, avocados, cilantro, salt, black pepper, red snapper, oregano dried, nonstick cooking spray, cilantro

Taken from recipeland.com/recipe/v/grilled-snapper-avocado-tomatil-43321 (may not work)