Mexican · Dinner
Snapper in Spicy Green Sauce
Snapper fillet simmered in a bright green sauce of blended tomatillos, poblano, serrano, garlic and cilantro, finished with cream for body. The fish poaches gently in the sauce until it flakes, served with rice and lime for a tangy, herbal, mildly spicy stew.
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
420Calories
39.2gProtein
19.8gFat
22.1gCarbs
6.9gSugar
4.3gFiber
610mgSodium
121mgChol
7.1gSat Fat
1180mgPotassium
95mgCalcium
2.6mgIron
3.8mcgVitamin B12
68mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Husk and rinse the tomatillos. Roughly chop the poblano, serrano, garlic and onion. Pat the snapper fillet dry and season lightly with salt.
2
Char
Roast the tomatillos, poblano and serrano in a dry skillet over medium-high heat for 6 minutes, turning occasionally, until the skins blister and blacken in spots.
3
Blitz
Transfer the charred vegetables to a blender with the garlic, onion and cilantro; add the chicken stock and blitz for 1 minute until smooth.
4
Saute
Warm the olive oil in a wide pan over medium heat, then pour in the green puree. Cook for 5 minutes, stirring often, until it darkens and thickens.
5
Simmer
Stir the cumin into the sauce, nestle the snapper into the pan, and simmer over medium-low heat for 8 to 10 minutes until the fish turns opaque.
6
Finish
Swirl the heavy cream into the sauce and warm through for 1 minute over low heat until glossy; taste and adjust salt.
7
Plate
Spoon the snapper and green sauce over the rice, scatter with extra cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 11 oz150g, about 3 medium tomatillo
- 11 poblano pepper
- 22 serrano chili
- 4 cloves4 cloves garlic
- 11 white onion
- 1/2 cup20g cilantro leaves, plus extra for garnish
- 2/3 cup160ml chicken stock
- 2 tbsp2 tbsp olive oil
- 4 tbsp60ml heavy cream
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
- 22 lime wedge, for serving
- 5.2 oz150g cooked white rice, to serve
