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| 1 1/2 x ca. 450 g | Red snapper fillets; actual ly 1 to 1-1/2 lbs. |
| | Tomatillo marinade: |
| 1 x ca. 450 g | Fresh tomatillos; outer hus ks removed |
| 1/2 Tasse | Light olive oil |
| 1/4 Tasse | Avocado oil |
| 3 Esslöffel | lime juice fresh |
| 1 Esslöffel | Grated lime zest |
| 1/4 Tasse | white wine dry |
| 1 Esslöffel | Fresh jalapeno; diced |
| 1 Teelöffel | sugar |
| 1/4 Tasse | cilantro leaves fresh, chopped |
| 40 Milliliter | Garlic; minced or pressed 3 to 4 cloves) |
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To Make The Marinade: Combine the tomatillos, the oils, lime juice, lime zest, and wine in a food processor, or puree in batches in a blender. Combine the tomatillo puree, jalapeno, sugar, cilantro, and garlic in a nonreactive mixing bowl. Yield: 2 to 2-1/2 cups. Red Snapper: Place the fish fillets in a nonreactive container, or a 1-gallon zip-lock plastic bag. Pour the marinade over the fish and refrigerate for 4 to 6 hours.
Preheat the oven to 400F. Oil a long, shallow glass or enamel baking dish. Spoon a thin layer of marinade on the bottom of the baking dish. Add the fish and cover with the remaining marinade. Bake for 30 minutes or until the fish is opaque and flakes with a fork. Serve hot. Author's note: The marinade will be thick and actually becomes part of the sauce. You can use this marinade with swordfish, pompano, and even shrimp. Yield: 4 main course servings. Source: Marinades by Jim Tarantino
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