Grilled Snapper with Avocado & Tomatillo Salsa

This is a smarter take on grilled fish than the usual lemon and butter routine. The tomatillos get simmered with garlic, white onion, and jalapeño first, which tames their sharp green bite and lets them play nicely with the avocado they meet in the blender.

Avocado blended into a warm salsa is the move. It turns a thin tomatillo sauce into something silky that clings to the fish, bridging the smoky grill char and the acid of the lime.

Red snapper can go from perfect to dry fast. Four minutes per side over medium-high heat is enough for most fillets. Look for the edges turning opaque and the flesh just flaking when you lift a corner.

A dried oregano rub is the little push that makes this feel Yucatán and not generic. Use Mexican oregano if you can find it. It is more citrusy and floral than the Italian kind most pantries keep.

Pro Tips

• Husk and rinse tomatillos under warm water before chopping. The sticky resin on the skin can turn bitter.
• Seed the jalapeños if you want the salsa warm and approachable. Keep the seeds in for real heat.
• Oil the grates and the fish, not just one. Snapper fillets stick fast if the grill is dry.
• Blend the avocado last and briefly. Over-blending makes the salsa gluey.
• Warm the finished salsa just to serving temperature. High heat turns avocado gray and bitter.

Variations

• Swap snapper for mahi-mahi, grouper, or halibut, same timing.
• Roast the tomatillos, onion, and jalapeño under the broiler instead of simmering for a smokier salsa.
• Add a small pinch of ground cumin to the oregano rub for a deeper, earthier crust.