Thai-Inspired Garlic-Lime Red Snapper with Herbs
Uncooked snapper fillet(s)
16 oz, red, 4 (4-oz) fillets
Fresh lime juice
3 clove(s), large, minced (1 tbsp)
1 tsp(s), diced, minced Fresno or other red chili (or to taste)
Dark brown sugar
Fresh mint leaves
½ cup(s), torn
½ cup(s), torn leaves
Unsalted dry-roasted cashews
¼ cup(s), coarsely chopped
- 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.
- Meanwhile, in a small bowl, combine lime juice, garlic, chili, brown sugar and fish sauce. Combine mint, cilantro, and cashews and set aside.
- Gently remove skins from snapper filets. Arrange snapper on a serving platter. Drizzle with sauce and sprinkle with herb mixture.
- Per serving: 1 fillet, 2 ¼ tsp. sauce, ¼ cup leaves.