Gulf Snapper with Avocado-Tomatillo Sauce


  • ¼ cup extra-virgin olive oil
  • Garnishes: lime wedges, cilantro sprigs
  • ¼ teaspoon salt
  • 4 (6-ounce) snapper fillets
  • Avocado-Tomatillo Sauce
  • ¼ teaspoon freshly ground black pepper
  • Citrus Quinoa

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 Citru...

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