Snapper with Basil Lime sauce
Tart, sweet, spicy - this dish has it all!  
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2 small poblano chili peppers, roasted, seeded, and peeled
1/4 cup toasted pumpkin seeds
1 clove garlic, fine chopped
1 shallot, fine chopped
1 cup chicken stock
1/4 cup heavy cream
1/4 cup fine chopped fresh basil leaves
Zest and juice of one lime
1 additional lime, cut in wedges for garnish
​1/2 teaspoon each:  salt and pepper
4 snapper fillets (6 - 8 ounces each)
olive oil
  1. Char poblano peppers by cutting in half (use gloves), removing seeds, and broiling (skin side up) on a cookie sheet until skin is brown and bubbly.  Remove from oven and wrap in aluminum foil; let sit for about 15 minutes.  Skin will be easy to peel away - don't worry if you don't get it all.
  2. Combine charred poblanos, pumpkin seeds, garlic, shallot, and chicken stock in blender; puree for 30 seconds.  Pour into a saucepan and bring to a boil.  Reduce heat to a simmer.
  3. Lightly brush snapper fillets with olive oil; sprinkle with salt and pepper.  Grill or broil until done - don't overcook.
  4. While fish are cooking, whisk cream, chopped basil, lime juice, lime zest, salt and pepper into the poblano sauce.
  5. Spoon sauce over fish or serve on the side.  Garnish with lime wedges.