Gulf Snapper with Avocado-Tomatillo Sauce



Makes 4 servings

Recipe from


4 (6-ounce) snapper fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Garnishes: lime wedges, cilantro sprigs


Season fillets with salt and pepper; drizzle with olive oil. Marinate 20 minutes.

Heat a nonstick pan over medium-high heat until hot. Add fish; sauté 2 to 3 minutes on each side or until flesh is opaque and flakes with a fork.

Top with Avocado-Tomatillo Sauce. Garnish, if desired. Serve with Citrus Quinoa.


Pat Herron,

May 2008
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