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Grilled Gulf Red Snapper with Basil Lime Sauce

 

61

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 small poblano peppers
*
¼ cup pepitas (pumpkin seeds)
¼ cup pine nuts
¼ cup heavy whipping cream
¼ cup basil
*
1 clove garlic
½ cup chicken broth
4 each red snapper fillets
*

Directions

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.

Set aside.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 13782% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 50mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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