Thai-Mex Snapper

Name: Thai-Mex Snapper
Ingredients: 1 1/2 pounds red snapper fillets; 2 tablespoons vegetable oil divided; 1 chili pepper dried pasilla; 1 onion medium, chopped; 1 red bell pepper chopped; 3 ounces shiitake mushrooms sliced; 1 1/2 teaspoons fresh ginger finely grated; 2 teaspoons garlic; 1 chili pepper; 1/2 cup coconut milk; 1/4 cup hellmann's or best foods real mayonnaise; 2 teaspoons knorr chicken flavor bouillon; 1/2 cup water

13 ingredients

4 steps

Ingredients

1 1/2 pounds red snapper fillets
2 tablespoons vegetable oil divided
1 chili pepper dried pasilla
1 onion medium, chopped
1 red bell pepper chopped
3 ounces shiitake mushrooms sliced
1 1/2 teaspoons fresh ginger finely grated
2 teaspoons garlic
1 chili pepper
1/2 cup coconut milk
1/4 cup hellmann's or best foods real mayonnaise
2 teaspoons knorr chicken flavor bouillon
1/2 cup water

Directions

1

Remove stem and seeds of pasilla chile and toast in dry skillet over medium heat, pressing with spatula and turning until soft and pliable, about 1 minute. Pour 1/2 cup boiling water over chili, cover and soak 10 minutes. Process pasilla chile with soaking liquid in mini food processor or blender; set aside.
2

Sprinkle snapper with Knorr(R) Chicken flavor Bouillon. Heat 1 tablespoon oil in deep 12-inch skillet over medium-high heat and cook snapper, flesh-side-down, until golden, about 3 minutes. Remove snapper from skillet and keep warm.
3

Heat remaining 1 tablespoon oil in same skillet and cook onion, red pepper and mushrooms, stirring frequently, until golden, about 5 minutes. Stir in ginger, garlic and chile de arbol and cook 30 seconds. Stir in pasilla chili puree and cook, stirring occasionally, until thickened, about 2 minutes. Stir in water and coconut milk. Bring to a boil over high heat. Reduce heat to low and add snapper. Simmer covered simmer until snapper flakes with a fork, about 5 minutes . Gently whisk in Hellmann's(R) or Best Foods(R) Real Mayonnaise.
4

Serve, if desired, with chopped fresh cilantro and lime wedges.