Red Snapper w/Basil Lime Sauce Recipe

2 small poblano chilies, charred, seeded and peeled
1/4 cup pumpkin seeds or
1/4 cup pine nuts, lightly toasted in a dry skillet
1 clove garlic, finely chopped
3 tbls shallots, finely chopped
1/2 cup chicken stock
4 fillets red snapper, (6 to 7 ozs each)
1 tbls olive oil
salt, to taste
black pepper, freshly ground, to taste
1/4 cup heavy cream
1/4 cup basil leaves, finely chopped
1 tsp lime zest, finely chopped
2 tbls lime juice

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.