Snapper in a Poblano Chile Sauce
Elevate your weeknight dinners with this vibrant Snapper in a Poblano Chile Sauce recipe! Featuring tender, golden-seared red snapper fillets smothered in a silky poblano cream sauce, this dish strikes the perfect balance of smoky, creamy, and tangy flavors. The roasted poblano peppers lend a rich, earthy depth, while fresh lime juice and zest brighten each bite. Cooked in just 50 minutes, this elegant yet approachable meal is ideal for entertaining or treating yourself to a restaurant-quality experience at home. Serve it alongside fluffy rice or warm tortillas to soak up every drop of the luscious sauce. Perfect for seafood lovers, this recipe brings bold Southwest-inspired flavors right to your table!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 whole poblano peppers
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 cup heavy cream
- 0.5 cup chicken broth
- 2 tablespoons, chopped fresh cilantro
- 1 zested and juiced lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 450°F (232°C).
Place the poblano peppers on a baking sheet and roast in the oven for 8-10 minutes, turning halfway through, until the skin is charred. Remove from oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Peel the charred skin off the poblanos and remove the stems and seeds. Roughly chop the roasted peppers and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Season the snapper fillets with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sear the fillets for 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate and keep warm.
In the same skillet, add the remaining butter and olive oil. Sauté the chopped onion for 3-4 minutes, until softened, then add the minced garlic and cook for an additional 1 minute.
Add the roasted poblano peppers to the skillet, followed by the chicken broth. Bring to a simmer and cook for 5 minutes.
Transfer the mixture to a blender and blend until smooth. Return the poblano sauce to the skillet and stir in the heavy cream, lime zest, and lime juice. Simmer the sauce for 2-3 minutes, then season with the remaining salt and pepper.
Place the snapper fillets back into the skillet, spooning the poblano sauce over the fish. Allow the fish to warm through in the sauce for 2 minutes.
Garnish the dish with chopped cilantro and serve immediately with rice, tortillas, or a fresh salad on the side.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 18.3 g | ||
| Protein | 259.6 g | 519% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 395 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 5441 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
