Red snapper to the rescue on a lazy summer night. Fresh, mild, and flaky, this is the perfect fish when you just want an easy, healthy dinner toss on the grill and chilllllll.
Makes 4 servings
What you need
1 pound tomatillos, husks removed, rinsed and quartered
1 tablespoon Tessemae’s Buffalo Sauce
½ ripe avocado
½ small white onion, chopped
½ cup cilantro leaves
coarse salt and freshly ground black pepper
4 skin-on snapper fillets (about 6 ounces each)
2 tablespoons Tessemae’s Lemon Garlic
What you do
- Combine tomatillos, Buffalo Sauce, avocado, onion, and cilantro in a blender. Pulse until smooth and well blended. Season to taste with salt and pepper. Set aside while preparing fish.
- Heat grill or grill pan to medium-high heat. Rub snapper fillets with Lemon Garlic and sprinkle with salt and pepper.
- Grill fish, skin side down, until lightly charred and almost cooked through, about 4-6 minutes (if skin is sticking, cook another minute or two until it releases easily). Flip fish and cook until just cooked through, 1 more minute.
- Drizzle salsa verde over fish or serve alongside.