Tangerine Cashew Snapper Recipes

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER

Steps:

• Preheat the oven to 425 degrees F (225 degrees C).
• Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
• Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

TANGERINE CASHEW SNAPPER

Steps:

• Peel, slice and remove seeds from two tangerines; chop the fruit and place in a small bowl. Squeeze juice from remaining tangerines; add to bowl. Stir in the lime juice, soy sauce, brown sugar, ginger, sesame oil and pepper flakes., Place fillets in a 13x9-in. baking dish coated with cooking spray. Pour tangerine mixture over fillets; sprinkle with cashews and green onions. Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

CASHEW AND PAPAYA-CRUSTED SNAPPER

Steps:

• In a shallow dish, combine all the marinade ingredients. Add the fish fillets, turning to coat them. Cover and refrigerate, turning once, for 30 minutes.
• Meanwhile, in a food processor, process the bread cubes on high speed for one minute, until they're crumbly but not totally fine. Add the papaya, curry powder, salt and garlic. Pulse on low speed 15-20 times, until the papaya has been thoroughly incorporated into the bread. You should have coral-colored bread with tiny bits of fruit throughout. Coarsely chop one ounce of the cashews, then stir the coarsely chopped nuts and herbs into the bread coating.
• Preheat the oven to broil. Coat a baking sheet with non-stick cooking spray. Remove the fillets from the marinade and place them on the baking sheet. Discard the marinade. Using a spoon or knife, cover the top and sides of the fillets with the coating. Finely chop the remaining 1/2 ounce of cashews and sprinkle them over the top of the coated fish.
• Broil for five minutes, until the bread and cashews start to brown and get a crusty look. Reduce the heat to 500 degrees and bake an additional 3-5 minutes, until the fish flakes easily with a fork. Use a spatula to remove the fish from the baking sheet.

CASHEW CRUSTED RED SNAPPER

Steps:

• Wash filets and dip each in egg wash (eggs mixed with milk), then roll in crushed cashews until encrusted.
• Saute in olive oil and butter until golden brown on each side.
• Add salt and pepper to taste, wine and lemon.
• Finish in oven, being careful not to overcook.
• Garnish with rum sauce, carrots and tomatoes.
• For Sauce: Mix all ingredients in small saucepan, bring to boil and remove from heat.
• Serve warm.