2eachscallionswhite and green parts, roughly chopped
3tablespoonsextra-virgin olive oil
to tasteKosher salt
to tastefreshly ground black pepper
Instructions
Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the fish or poultry and toss to coat evenly; set aside for 10 minutes at room temperature.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish or poultry and cook, turning once, until just cooked through, 5 to 7 minutes.
Notes
Suggest serving with Coleslaw and lemon wedges.
Nutrition - See Recipe Post for Nutrition Disclaimer