Grilled Gulf Red Snapper w/Basil Lime Sauce    No. 40  Yields 4 Servings
      2 small     poblano chilies,                       ozs each)
                  charred, seeded and        1 tbls      olive oil
                  peeled                                 salt, to taste
    1/4 cup       pumpkin seeds or                       black pepper, freshly
    1/4 cup       pine nuts, lightly                     ground, to taste
                  toasted in a dry         1/4 cup       heavy cream
                  skillet                  1/4 cup       basil leaves, finely
      1 clove     garlic, finely chopped                 chopped
      3 tbls      shallots, finely           1 tsp       lime zest, finely
                  chopped                                chopped
    1/2 cup       chicken stock              2 tbls      lime juice
      4 fillets   red snapper, (6 to 7
 Preheat a grill or broiler.
 Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock
 in a blender.
 Puree for about 30 seconds.
 Transfer the puree to a saucepan.
 Bring to a boil.
 Set aside.
 Lightly brush the snapper fillets with the olive oil.
 Sprinkle with salt and pepper.
 Grill or broil the fillets 3 to 4 minutes on each side or until fish
 flakes easily.
 Just before serving, add the cream, basil, lime zest, juice and salt and
 pepper to the sauce.
 Simmer 3 to 4 minutes.
 Spoon the sauce onto the dinner plates.
 Top with the fish.