Snapper in a Poblano Chile Sauce

Elevate your weeknight dinners with this vibrant Snapper in a Poblano Chile Sauce recipe! Featuring tender, golden-seared red snapper fillets smothered in a silky poblano cream sauce, this dish strikes the perfect balance of smoky, creamy, and tangy flavors. The roasted poblano peppers lend a rich, earthy depth, while fresh lime juice and zest brighten each bite. Cooked in just 50 minutes, this elegant yet approachable meal is ideal for entertaining or treating yourself to a restaurant-quality experience at home. Serve it alongside fluffy rice or warm tortillas to soak up every drop of the luscious sauce. Perfect for seafood lovers, this recipe brings bold Southwest-inspired flavors right to your table!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces red snapper fillets
• 3 whole poblano peppers
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 cup heavy cream
• 0.5 cup chicken broth
• 2 tablespoons, chopped fresh cilantro
• 1 zested and juiced lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 450°F (232°C).

Step 2

Place the poblano peppers on a baking sheet and roast in the oven for 8-10 minutes, turning halfway through, until the skin is charred. Remove from oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.

Step 3

Peel the charred skin off the poblanos and remove the stems and seeds. Roughly chop the roasted peppers and set aside.

Step 4

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Season the snapper fillets with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sear the fillets for 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate and keep warm.

Step 5

In the same skillet, add the remaining butter and olive oil. Sauté the chopped onion for 3-4 minutes, until softened, then add the minced garlic and cook for an additional 1 minute.

Step 6

Add the roasted poblano peppers to the skillet, followed by the chicken broth. Bring to a simmer and cook for 5 minutes.

Step 7

Transfer the mixture to a blender and blend until smooth. Return the poblano sauce to the skillet and stir in the heavy cream, lime zest, and lime juice. Simmer the sauce for 2-3 minutes, then season with the remaining salt and pepper.

Step 8

Place the snapper fillets back into the skillet, spooning the poblano sauce over the fish. Allow the fish to warm through in the sauce for 2 minutes.

Step 9

Garnish the dish with chopped cilantro and serve immediately with rice, tortillas, or a fresh salad on the side.

Nutrition Facts

Serving size	(1846.1g)

Amount per serving	% Daily Value*
Calories	2636.9

Total Fat 159.2g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 654.4mg	0%
Sodium 3342.1mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 9.6g	0%
Total Sugars 18.3g
Protein 259.6g	0%

Vitamin D 1904.8IU	0%
Calcium 394.8mg	0%
Iron 6.0mg	0%
Potassium 5441.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 39.6%

Carbs: 5.8%