Red Snapper with Basil Lime Sauce
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 small poblano chiles, charred, seeded and peeled
1/4 cup pumpkin seeds, toasted in a dry skillet
1 clove garlic, finely chopped
3 Tbsp. shallots, finely chopped
1/2 cup chicken stock
4 fillets red snapper, (6-7 oz. each)
1 Tbsp. olive oil
salt to taste
black pepper, freshly ground, to taste
1/4 cup heavy cream
1/4 cup basil leaves, finely chopped
1 tsp. lime zest, finely chopped
2 Tbsp. lime juice
Preheat a grill or broiler.
Combine the chiles, pumpkin seeds, garlic, shallots and chicken stock in a blender and puree for about 30 seconds. Transfer the puree to a saucepan and bring to a boil, then set aside.
Lightly brush the snapper fillets with the olive oil. Sprinkle with salt and pepper, then grill or broil the fillets for 3-4 minutes on each side or until the fish flakes easily. Prior to serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce. Simmer 3-4 minutes and spoon the sauce onto the dinner plates. Top with the fish.
Recipe from www.epicurean.com.