Snapper with creamy almond-chipotle pesto from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • canned chipotle chiles in adobo sauce
    Buy Now
  • slivered almonds
  • Show all ingredients...

  • EYB Comments

    Can substitute sea bass, grouper, tilapia, or rockfish for red snapper; crème fraîche or heavy cream for crema Mexicana; and pecorino Romano cheese or cotija cheese for Parmigiano Reggiano cheese.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crunchy radish pico

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sea bass, grouper, tilapia, or rockfish for red snapper; crème fraîche or heavy cream for crema Mexicana; and pecorino Romano cheese or cotija cheese for Parmigiano Reggiano cheese.

  • JLDuck on April 24, 2022

    I used gummy shark (i.e. other firm mild flavoured white fish fillet). Easy and delicious. Sour cream and pecorino were my options. Basically what was n the house. Will definitely make the again. Cooked previously April 2022. Used barramundi this time. Delicious.

  • wcassity on February 11, 2018

    Good, not memorable. Snapper was expensive!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.