Thai-Mex Snapper

Ingredients

• 1 dried pasilla chili pepper
• 1 1/2 lbs. boneless red snapper fillets
• 2 tsp. Knorr® Chicken flavor Bouillon
• 2 Tbsp. vegetable oil, divided
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 ounces shiitake mushrooms, sliced
• 1 1/2 tsp. finely grated fresh ginger
• 2 tsp. garlic, chopped
• 1 chili de arbol, chopped
• 1/2 cup water
• 1/2 cup coconut milk
• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise

Directions

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® 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® or Best Foods® Real Mayonnaise.
4. Serve, if desired, with chopped fresh cilantro and lime wedges.