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Thai-Mex Fusion Snapper

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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, finely 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

Nutritional information

 

Amount per serving

Calories270
Calories from Fat150
Total Fat17g
Saturated Fat6g
Trans Fat0g
Polyunsaturated Fat7g
Monounsaturated Fat3g
Cholesterol45mg
Sodium430mg
Total Carbs5g
Dietary Fiber1g
Sugars2g
Protein25g
Vitamin D60%
Calcium4%
Iron6%
Potassium639mg
Omega-30g
Omega-60g
Vitamin C50%
Vitamin A15%

Method

  • 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 Tbsp. oil in deep 12-in. 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 Tbsp. 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.
See nutritional information for saturated fat content.