Grilled Gulf Red Snapper with Basil Lime Sauce

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.