Grilled Gulf Red Snapper w/Basil Lime Sauce No. 40 Yields 4 Servings
2 small poblano chilies, ozs each)
charred, seeded and 1 tbls olive oil peeled salt, to taste 1/4 cup pumpkin seeds or black pepper, freshly
1/4 cup pine nuts, lightly ground, to taste
toasted in a dry 1/4 cup heavy cream skillet 1/4 cup basil leaves, finely 1 clove garlic, finely chopped chopped
3 tbls shallots, finely 1 tsp lime zest, finely
chopped chopped 1/2 cup chicken stock 2 tbls lime juice
4 fillets red snapper, (6 to 7
Preheat a grill or broiler. Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender. Puree for about 30 seconds. Transfer the puree 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.