Instructions: Preheat oven to 325. In food processor or blender, puree tomatillos, bell pepper, cilantro, green onions, pine nuts and chilies until smooth. (If using a blender, puree the ingredients in 2 or 3 batches) Stir in cumin with salt and pepper to taste. Put snapper fillets in lightly greased oven-proof baking dish. Pour on salsa and bake until just opaque through, 13 - 15 minutes. Serve hot with Spanish rice and sliced avocados or mangos.

Preparation Time: 20 mi

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