Thai-Mex Snapper Recipe

Name: Thai-Mex Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds red snapper fillets; 2 tablespoons vegetable oil divided; 1 chili pepper dried pasilla; 1 onion medium, chopped; 1 red bell pepper chopped; 3 ounces shiitake mushrooms sliced; 1 1/2 teaspoons fresh ginger finely grated; 2 teaspoons garlic; 1 chili pepper; 1/2 cup coconut milk; 1/4 cup hellmann's or best foods real mayonnaise; 2 teaspoons knorr chicken flavor bouillon; 1/2 cup water

Servings: persons

1 1/2 pounds red snapper fillets
2 tablespoons vegetable oil divided
1 chili pepper dried pasilla
1 onion medium, chopped
1 red bell pepper chopped
3 ounces shiitake mushrooms sliced
1 1/2 teaspoons fresh ginger finely grated
2 teaspoons garlic
1 chili pepper
1/2 cup coconut milk
1/4 cup hellmann's or best foods real mayonnaise
2 teaspoons knorr chicken flavor bouillon
1/2 cup water

1
Remove stem and seeds of pasilla chile and toast in dry skillet over medium heat, pressing with spatula and turning until soft and pliable, about 1 minute. Pour 1/2 cup boiling water over chili, cover and soak 10 minutes. Process pasilla chile with soaking liquid in mini food processor or blender; set aside.
2
Sprinkle snapper with Knorr(R) Chicken flavor Bouillon. Heat 1 tablespoon oil in deep 12-inch skillet over medium-high heat and cook snapper, flesh-side-down, until golden, about 3 minutes. Remove snapper from skillet and keep warm.
3
Heat remaining 1 tablespoon oil in same skillet and cook onion, red pepper and mushrooms, stirring frequently, until golden, about 5 minutes. Stir in ginger, garlic and chile de arbol and cook 30 seconds. Stir in pasilla chili puree and cook, stirring occasionally, until thickened, about 2 minutes. Stir in water and coconut milk. Bring to a boil over high heat. Reduce heat to low and add snapper. Simmer covered simmer until snapper flakes with a fork, about 5 minutes . Gently whisk in Hellmann's(R) or Best Foods(R) Real Mayonnaise.
4
Serve, if desired, with chopped fresh cilantro and lime wedges.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds red snapper fillets, 2 tablespoons vegetable oil divided, 1 chili pepper dried pasilla, 1 onion medium, chopped, and more.

Yes, Thai-Mex Snapper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Mex Snapper

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