Grilled gulf snapper with avocado & tomatillo salsa

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Ingredients: [ul] 5 Tomatillos; husks removed -and coarsel 0.25 White onion; peeled and -roughly choppe 2 Cloves garlic; peeled 2 Serrano or jalapeno chilies; - stemmed, seeded, and coar 1 c Water 1 tb Red wine vinegar 0.50 Avocado; peeled and pitted 1 sm Bunch cilantro; chopped 1 Lime; juiced 1 Salt 1 Ground black pepper 2 oz Gulf snapper fillets 4 ts Dried oregano 1 Vegetable cooking spray 2 Limes; cut in wedges 1 Sprig fresh cilantro[/ul]Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat grill with vegetable spray. Grill fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.
Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve
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