Grilled Red Snapper with Avocado Mayonnaise and Salsa Verde
Grilling fresh fish gets easier when you marinate it with Blue Plate Mayonnaise – That’s the good stuff! It helps to seal in delicate flavors and keeps it from sticking to the grill. We used red snapper here but you can substitute any firm, white fish.
Prep Time:
25 mins.
Cook Time:
10 mins.
Yield:
4 Servings
Ingredients
- 4 (6-ounce) red snapper fillets (or other firm white fish)
- Salt and pepper, to taste
- Avocado Mayonnaise
Salsa Verde
- 3/4 pounds tomatillos, husked
- 1 Anaheim pepper, stem removed
- ½ jalapeño pepper, stem removed
- ½ yellow onion, cut into quarters
- 2 tablespoons avocado oil
- ½ teaspoon ground cumin
- ½ teaspoon New Mexican red chili powder
- ½ cup roughly chopped cilantro
- 1 clove garlic, minced
- ½ teaspoon salt (or to taste)
- 1 tablespoon fresh lime juice
Directions
- Place fish fillets and half of the Avocado Mayonnaise in a baking dish or resealable plastic bag and marinate in refrigerator for 20 minutes.
- Make the salsa: Preheat oven to broiler setting (or set grill to high). Toss peppers, tomatillos, onion and avocado oil in a large bowl until vegetables are completely coated with oil, then season with cumin and chili powder. Roast vegetables on a foil-lined baking sheet in oven until vegetables are blistered and charred, about 4-5 minutes (or roast on grill at high heat; watch them closely as roasting time may vary.) Set roasted vegetables aside to cool, then remove skin and seeds from peppers. Transfer roasted vegetables, cilantro, garlic, salt and lime juice to the bowl of a food processor and pulse until roughly chopped.
- Remove fish from marinade and allow to reach room temperature. Clean grill grates using a wire grill brush, then lightly brush grates with vegetable oil. Set grill to medium-high heat and place fish fillets on grill, cooking for 3 to 4 minutes per side.
- Serve the fish with Salsa Verde and the remaining Avocado Mayonnaise.
