Try this Grilled Gulf Snapper with Avocado and Tomatillo Salsa recipe, or contribute your own.
Suggest a better descriptionCombine 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. Posted to bbq-digest by PhantomBBQ@aol.com on Aug 16, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 4 | ||
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Calories: 329 | ||
Calories from Fat: 69 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 82.9mg | 26 % | |
Sodium 153.5mg | 5 % | |
Potassium 1378.3mg | 36 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 13.2g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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