
Thai-Inspired Garlic-Lime Red Snapper with Herbs
2
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Steaming the snapper in this seafood recipe keeps it moist while a spicy dressing, crunchy cashews, and lots of fresh herbs keep it from being anything but boring. We call for red Fresno chili for heat and gorgeous color but you could substitute a jalapeño, which has similar heat levels, or go even hotter with serranos. For a milder sauce, remove the seeds and ribs from the chilies before mincing.
Ingredients
Uncooked snapper fillet
16 oz, red, 4 (4-oz) fillets
Fresh lime juice
2 tbsp(s)
Garlic
3 clove(s), large, minced (1 tbsp)
Fresno chile
1 tsp(s), diced, minced Fresno or other red chili (or to taste)
Dark brown sugar
1 tsp(s)
Fish sauce
½ tsp(s)
Fresh mint leaves
½ cup(s), torn
Cilantro
½ cup(s), torn leaves
Unsalted dry-roasted cashews
¼ cup(s), coarsely chopped