Grilled Gulf Red Snapper with Basil Lime Sauce

• 2 small poblano peppers
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup pine nuts
• 1/4 cup heavy whipping cream
• 1/4 cup basil
• 1 clove garlic
• 1/2 cup chicken broth
• 4 each red snapper fillets

1. Preheat a grill or broiler.
2. Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender.
3. Puree for about 30 seconds.
4. Transfer the puree to a saucepan.
5. Bring to a boil.
6. Set aside.
7. Lightly brush the snapper fillets with the olive oil.
8. Sprinkle with salt and pepper.
9. Grill or broil the fillets 3 to 4 minutes on each side or until fish flakes easily.
10. Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce.
11. Simmer 3 to 4 minutes.
12. Spoon the sauce onto the dinner plates.
13. Top with the fish.

peppers, pepitas, pine nuts, heavy whipping cream, basil, clove garlic, chicken broth, red snapper

Taken from recipeland.com/recipe/v/grilled-gulf-red-snapper-basil--46312 (may not work)