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Thai-Inspired Garlic-Lime Red Snapper with Herbs

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 dry-roasted cashews

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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