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 keeps it moist, while a spicy dressing, crunchy cashews, and fresh herbs make this dish anything but bland. We call for a Fresno chile, but you can substitute a jalapeño or go even hotter with a serrano or Thai chile. To tame the heat of a chile, roll it between your hands to loosen the seeds. Slice the top off and shake the seeds out. Then halve the chile lengthwise and cut away the ribs (where most of the heat actually is).
Ingredients
Uncooked snapper
16 oz, red, 4 (4-oz) fillets
Fresh lime juice
2 Tbsp
Garlic clove
3 clove(s), finely chopped
Fresno chile pepper
1 tsp, diced, finely chopped, or more to taste
Dark brown sugar
1 tsp
Fish sauce
½ tsp
Fresh mint leaves
½ cup(s), torn
Cilantro
½ cup(s), torn
Unsalted cashews (dry roasted, no sugar added)
¼ cup(s), coarsely chopped
Instructions
1
In a large skillet, bring 1 inch of water (about 2 cups) to a boil over high heat. Set a steamer basket in the pan. Arrange the fish, skin-side down, in the basket. Reduce heat to medium-low. Cover and simmer until just cooked through, about 8 minutes.
2
Meanwhile, in a small bowl, combine the lime juice, garlic, chile, sugar, and fish sauce. In another bowl, combine the mint, cilantro, and nuts.
3
Gently remove the skins from the fish fillets. Arrange the fillets on a platter. Drizzle with the sauce and sprinkle with the herb topping.
4
Serving size: 1 fillet, 2¼ tsp sauce, and ¼ cup herb topping
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