Sunday, August 17, 2014

Snapper with Creamy Almond-Chipotle Pesto

You may be noticing a theme of quick and easy recipes in these posts. The best thing about having less energy/desire to cook during my time at home in between trips was it pushed me towards quick and easy recipes and reminded me that food doesn't have to be complicated or time-intensive to taste great. This dish is full of flavor with smokey chipotles and tangy cream fraiche, but can be on the table in less than 30 minutes with very little effort.

(Note this recipe is from a relatively new to me cookbook. I managed to pick up an e-book edition for a couple of dollars and the few recipes I've made have made it worth that small investment. If you're looking for something a bit simpler than Rick Bayless, but full of flavor, this may be a good book for you, especially if amazon puts it on sale again.)

Two years ago: Lentil Salad with Maple-Balsamic Vinaigrette
Three years ago: Pesto and Proscuitto Stromboli
Four years ago: Pad See Ew

Snapper with Creamy Almond-Chipotle Pesto (from Pati's Mexican Table)

8 red snapper fillets
2 tbsp lime juice
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 cup Mexican crema or creme fraiche
1/2 cup slivered almonds
1 tbsp freshly grated Parmesan or cotija
1 canned chipotle chile in adobo sauce plus 1 - 2 tbsp adobo sauce
1/2 tsp kosher salt
1/3 cup slivered almonds, toasted

1. Place fish fillets in container large enough to hold them in a single layer. Sprinkle with lime juice, salt, and pepper. Cover and marinate for 15 minutes - 2 hours in the fridge.
2. To make pesto, combine cream, almonds, cheese, chile, adobo sauce, and salt in a blender and puree.
3. Preheat oven to 375F and butter a large baking dish.
4. Arrange fillets in a single layer in dish. Spread 2 tbsp of pesto on each fillet. Bake 15 - 20 minutes.
5. Garnish with almonds and serve.

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