Grilled Gulf Red Snapper with Basil Lime Sauce
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
poblano peppers
|
*
|
| 59 | ml |
pepitas (pumpkin seeds)
|
|
| 59 | ml |
pine nuts
|
|
| 59 | ml |
heavy whipping cream
|
|
| 59 | ml |
basil
|
*
|
| 1 | clove |
garlic
|
|
| 118 | ml |
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.
