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| Ingredients: | 4 fillets | red snapper | |
| 1/4 cup | pumpkin seeds or pine nuts, lightly roasted in a dry skillet | ||
| 2 | small poblano chiles, parched, seeded, and peeled | ||
| 1 Tbsp | olive oil | ||
| 1/4 cup | heavy cream | ||
| 1/4 cup | fresh basil, finely chopped | ||
| 1 clove | garlic, finely chopped | ||
| 3 Tbsp | shallot, finely chopped | ||
| 1 tsp | lime zest, finely chopped | ||
| 1/2 cup | chicken stock | ||
| 2 Tbsp | lime juice | ||
| salt and pepper to taste |
| Instructions | ||
| 1. | Prepare grill or preheat broiler. | |
| 2. | Combine pumpkin seeds, chiles, garlic, shallots, and chicken stock in blender. Puree for about 30 seconds. Transfer to saucepan and bring to a boil, then set aside. | |
| 3. | Lightly brush snapper fillets with olive oil and sprinkle with salt and pepper. | |
| 4. | Grill or broil the fillets until they flake easily, about 3 or 4 minutes each side. | |
| 5. | Just before service, and the cream, basil, lime zest, lime juice, salt, and pepper to the sauce. Simmer for 3 to 4 minutes. | |
| 6. | Spoon sauce onto plates, and top with fish. | |