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.
