Thai-Inspired Garlic-Lime Red Snapper with Herbs
2
Points®
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
Instructions
1
In a large skillet, bring 1-inch water to a boil (about 2 cups). Place snapper, skin side down in steamer basket and place over water. Reduce heat; cover and simmer until just cooked through, about 8 minutes.
2
Meanwhile, in a small bowl, combine lime juice, garlic, chili, brown sugar and fish sauce. Combine mint, cilantro, and cashews and set aside.
3
Gently remove skins from snapper filets. Arrange snapper on a serving platter. Drizzle with sauce and sprinkle with herb mixture.
4
Per serving: 1 fillet, 2 ¼ tsp. sauce, ¼ cup leaves.
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