Compliments of Crab E Bill’s, Sebastian, Fla.
Serves Four
Ingredients
4 – 8-ounce snapper fillets
1/2 teaspoon salt, or to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
3 thinly sliced green onions, including 3 inches of the green
1 clove garlic, minced
1/4 cup lightly packed chopped fresh cilantro
1/2 serrano chile, minced with seeds
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup heavy cream
2 tablespoons fresh lime juice
Directions
- Preheat the oven to 200*. Season the snapper fillets with salt. Heat the oil in a large nonstick skillet over med-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.
- 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.
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