- 1 - small green bell pepper
- 4 - medium Tomatillo, husked and
- 1/2 - cup loosely packed fresh
- 1/2 - large ripe avocado
- 1 - medium garlic clove
- 2 - teaspoons fresh lime juice
- 1/4 - teaspoon kosher salt
- 1/4 - teaspoon freshly ground black
- Tabasco sauce
- 1 - Romaine lettuce heart
- 4 - skinless red snapper fillets,
about 6 ounces each
- Vegetable oil
- 1 - teaspoon ancho chile powder
- 1/2 - teaspoon kosher salt
- 8 to 10 - flour tortillas (10 inches)
Prepare grill to medium – hot heat
according to manufacturer's suggestion.
- Grill the bell pepper for 10 to 12
minutes (turning every 3 to 5 minutes) or until the skin is black and
- Remove from the grill and place in a paper bag. Close the bag
- Let stand for 10 to 15 minutes to steam off the skins.
- Remove the
pepper from the bag and peel away the charred skin.
- Cut off the top and
remove the seeds. Set aside.
- Grill the Tomatillos for 4 to 6 minutes
(turning occasionally) or until they well marked and beginning to
- In a food processor, put in the Tomatillos and the bell pepper.
Process for a few seconds.
- Add the cilantro, avocado, garlic, lime juice,
salt, black pepper, and Tabasco.
- Process until well blended but still a
bit chunky. Set aside in a bowl.
- Clean, core, and cut the lettuce into
thin, crosswise slices and put into a bowl.
- Lightly brush or spray both
sides of the fish fillets with vegetable oil and season with the ancho
chile powder and salt.
- Grill for 3 to 4 minutes (turning once halfway
through grilling time) or until the fish begins to flake. Remove from the
- Separate into large flakes with two forks and put into a bowl.
the tortillas for about 30 seconds, without turning.
- To keep warm, wrap in
a kitchen towel.
- Pile the lettuce and fish on the warm tortillas and top
with the salsa.