SAUTéED SNAPPER WITH LIME CREAM SAUCE

Sautéed Snapper with Lime Cream Sauce image

Number Of Ingredients 11

4 , (6-ounce) Pacific red snapper fillets, , or other firm white fish fillets
1/2 teaspoon salt, or to taste
1 tablespoon olive oil or vegetable oil
1 tablespoon unsalted butter
3 , thinly sliced green onions, , including 3 inches of the green
1 clove garlic (medium), minced
1/4 cup lightly packed chopped fresh cilantro
1/2 , serrano chile kimmy, , minced with seeds
1/4 cup canned fat-free reduced-sodium chicken broth
1/2 cup heavy cream
2 tablespoons fresh lime juice

Steps:

1. Preheat the oven to 200°. Season the snapper fillets with salt. Heat the oil in a large nonstick skillet over high heat. Cook the fish about 3 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Transfer to a platter. Keep warm in the oven. 2. Melt the butter in the same skillet and cook the onions, garlic, cilantro, and chile over medium-heat until wilted and fragrant, about 1 minute. Add the broth and cream. Bring to a boil and cook, stirring, until the sauce reduces and thickens, about 2 minutes. Stir in the lime juice. Adjust salt. Serve the fish hot, with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves