Grilled Gulf Snapper with Avocado and Tomatillo Salsa
| Yield: | 4 Servings |
| Categories: | Seafood, Salsas |
| 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 |
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