Thai-Mex Fusion Snapper

Thai-Mex Fusion Snapper

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Bite into our delicious Thai-Mex Fusion Snapper made with Hellmann's® Real Mayonnaise, shiitake mushrooms and grated fresh ginger.

  • 6 People

    Servings

  • 15 Mins

    Prep Time

  • 20 Mins

    Cooking Time

  • 35 Mins

    Ready In

  • 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® Mayonnaise Real Mayo

Made With

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  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 Tbsp. oil in deep 12-in. 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 Tbsp. 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.

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