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Sautéed Snapper with Lime Cream Sauce

Serves: 4

(Huachinango con Crema de Limón)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Zihuatanejo and Ixtapa on the Pacific coast in the state of Guerrero, are popular seaside getaways only 4 miles apart. Zihuatanejo, with its wide bay, has a long history as a trading port. In the early 1500s, Spanish ships loaded timber and other products in the harbor to be sent to Asia via the Philippines, and returning vessels carried spices, rice, fabrics, and the first coconut palms from the Philippines. Ixtapa was developed in the 1970s to be a luxurious vacation destination with a string of resort hotels along a stretch of beautiful white beaches.
Fish fillets with rich lime cream sauce is a modern dish from the dining room of the Sheraton-Ixtapa hotel.

    4 (6-ounce) Pacific snapper, or other firm white fish fillets
   1/2 teaspoon salt, or to taste
   1 tablespoon olive oil or vegetable oil
   1 tablespoon unsalted butter
   3 thinly sliced green onions, including 3 inches of the green
   1 clove garlic (medium), minced
   1/4 cup lightly packed chopped fresh cilantro
   1/2 serrano chile, minced with seeds
   1/4 cup canned fat-free reduced-sodium chicken broth
   1/2 cup heavy cream
   2 tablespoons fresh lime juice

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Sautéed Snapper with Lime Cream Sauce is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!

1. Preheat the oven to 200°. Season the snapper fillets with salt. Heat the oil in a large nonstick skillet over high heat. Cook the fish about 3 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Transfer to a platter. Keep warm in the oven.

2. Melt the butter in the same skillet and cook the onions, garlic, cilantro, and chile over medium-heat until wilted and fragrant, about 1 minute. Add the broth and cream. Bring to a boil and cook, stirring, until the sauce reduces and thickens, about 2 minutes. Stir in the lime juice. Adjust salt. Serve the fish hot, with the sauce spooned on top.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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