Grilled Gulf Red Snapper with Basil Lime Sauce
pepitas (pumpkin seeds)
heavy whipping cream
red snapper fillets
Preheat a grill or broiler.
Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender.
Purée for about 30 seconds.
Transfer the purée to a saucepan.
Bring to a boil.
Lightly brush the snapper fillets with the olive oil.
Sprinkle with salt and pepper.
Grill or broil the fillets 3 to 4 minutes on each side or until fish flakes easily.
Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce.
Simmer 3 to 4 minutes.
Spoon the sauce onto the dinner plates.
Top with the fish.