Snapper with Creamy Almond-Chipotle Pesto
Serves 6 Preparation Time: 10 minutes, plus marinating time Cooking Time: 15 to 20 minutes Sauce can be made up to 5 days ahead, covered, and refrigerated
Light and delicate, with the tang of cream, the subtle crunch of ground almonds, and the smokiness of chipotles in adobo, this red snapper baked in a creamy pesto is a great way to cook fish of any type. Make extra pesto—it is delicious served as a dip for fresh veggies or spread on crackers. Don’t skip the toasted almonds that finish this recipe; you will find that final touch irresistible.
- 8 red snapper fillets (about 6 ounces each) or other firm, mild-flavored white fish fillets, such as sea bass, grouper, tilapia, or rockfish, rinsed and patted dry
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon kosher or coarse sea salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Pesto
- 1 cup Mexican crema, crème fraîche, or heavy cream
- ½ cup slivered almonds
- 1 tablespoon freshly grated Parmigiano-Reggiano, Pecorino Romano, or Cotija cheese
- 1 canned chipotle chile in adobo sauce (optional), plus 1–2 tablespoons adobo sauce, or to taste
- ½ teaspoon kosher or coarse sea salt
- Unsalted butter
- ⅓ cup slivered almonds, toasted, for garnish
- Place the fish fillets in a container large enough to hold them in a single layer. Sprinkle with the lime juice, salt, and pepper. Cover and marinate for at least 15 minutes, or up to 2 hours, in the refrigerator.
- To make the pesto: Combine the cream, almonds, cheese, chile (if using), adobo sauce, and salt in a blender or food processor and puree. The sauce will be slightly grainy because of the almonds.
- Preheat the oven to 375°F. Butter a large baking dish.
- Arrange the fillets in a single layer in the baking dish. Spread 2 heaping tablespoons of the pesto over each fillet. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork.
- Garnish the fish with the toasted slivered almonds and serve.