Thai-Mex Snapper

Thai-Mex Snapper

  • Serves: 6
  • PREP TIME: 15 min
  • COOK TIME: 20 min


  • 1 dried pasilla chili pepper
  • 1 1/2 lbs. boneless red snapper fillets
  • 2 tsp. Knorr® Chicken flavor Bouillon
  • 2 Tbsp. vegetable oil, divided
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 3 ounces shiitake mushrooms, sliced
  • 1 1/2 tsp. finely grated fresh ginger
  • 2 tsp. garlic, finely chopped
  • 1 chili de arbol, chopped
  • 1/2 cup water
  • 1/2 cup coconut milk
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise


  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® 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® or Best Foods® Real Mayonnaise.
  4. Serve, if desired, with chopped fresh cilantro and lime wedges.
Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount per Serving
Calories 270
Calories from Fat 150
Total Fat 17 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 430 mg
Total Carbs 5 g
Dietary Fiber 1 g
Sugars 2 g
Protein 25 g
Vitamin A 15 %
Vitamin C 50 %
Calcium 4 %
Iron 6 %