Tangerine Cashew Snapper Food

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.

BAKED RED SNAPPER WITH CITRUS - TOMATO TOPPING

Steps:

• Preheat oven to 475 degrees.
• Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
• Place the fish in a 9-inch glass pie dish.
• Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
• Season topping to taste with salt and pepper, and fish herbs.
• Spoon the topping over the Red Snapper.
• Bake until Snapper is just opaque in center, about 15-20 minutes.
• Can be cooked through if preferred.
• Sprinkle almonds on top of each serving.

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.