Cashew And Papaya Crusted Snapper Recipes

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CASHEW CRUSTED RED SNAPPER



Cashew Crusted Red Snapper image

Make and share this Cashew Crusted Red Snapper recipe from Food.com.

Provided by kyle martin

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 (8 ounce) skin-on red red snapper fillets
1 1/2 cups crushed cashews
2 eggs
1 cup milk
1/3 cup olive oil
2 tablespoons butter
1 lemon
2 ounces white wine
salt and pepper
1/2 can coconut cream, such as coco lopez
2 tablespoons coconut rum
2 tablespoons white wine

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.

Nutrition Facts : Calories 1015.6, Fat 65.6, SaturatedFat 22.1, Cholesterol 236, Sodium 592.5, Carbohydrate 27.8, Fiber 4, Sugar 6.3, Protein 74.4

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER



Baked Snapper with Mandarin Oranges, Cashews and Ginger image

Snapper is baked with a deliciously spicy orange and ginger sauce then served with a garnish of chopped cashews and green onion.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 11

4 (4 ounce) fillets red snapper
2 mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped fresh ginger
2 mandarin oranges - peeled and chopped
⅓ cup unsalted cashews, roughly chopped
2 green onions, finely chopped

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.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g

RED SNAPPER WITH MACADAMIA NUT CRUST



Red Snapper with Macadamia Nut Crust image

Good stuff very healthy

Provided by Jean Romero

Categories     Fish

Time 20m

Number Of Ingredients 5

24 oz red snapper filet
1 c macadamia nuts, chopped fine
1 tsp olive oil
1 tsp thyme, leaves, finley chopped
lemon wedges

Steps:

  • 1. 1. Pre-heat oven to 450 degrees. Pat fish dry. Finely grind 3/4 cup of the nuts in a food processor or by hand, add olive oil and thyme and combine. Spread nut mixture on top of fish filets.
  • 2. 2. Place filets in medium size broiler safe baking dish and bake, uncovered for 10 -12 minutes or until centers are opaque. Meanwhile, coarsely chop rest of nuts.
  • 3. 3. Remove fish from oven and turn on broiler. Top fish with coarsely chopped nuts and place fish under broiler to brown for about one minute, watching carefully. Serve with lemon wedges.

PISTACHIO CRUSTED SNAPPER WITH AGED BALSAMIC AND POMEGRANATES



Pistachio Crusted Snapper with Aged Balsamic and Pomegranates image

Provided by Food Network

Number Of Ingredients 14

4 (6-ounce) red snapper fillets (skinless) (or your favorite fish)
Salt and pepper
4 tablespoons vegetable oil
6 thyme sprigs
4 tablespoons chives, finely sliced (2 for cooking, 2 for garnish)
8 tablespoons Pistachio Crust, recipe follows
6 teaspoons aged balsamic vinegar
4 tablespoons pomegranate seeds
1/2 cup heavy cream
1/8 pound sweet cubes, cut into cubes
1/4 pound toasted pistachio nuts, coarsely chopped
1/4 cup basil leaves, chopped
1/8 cup shallots, minced
Salt and fresh ground pepper

Steps:

  • Preheat the broiler.
  • Season the fish to taste with salt and pepper.
  • In a saute pan over a high heat, add the oil, when the oil starts to smoke lightly, add the fish. Cook for 2 minutes (or until golden brown), turn fillets over and add the thyme sprigs and chives, continue to cook for 2 minutes (or until it reaches a medium temperature, depending on the thickness of the fillets.) Remove from the pan.
  • Spread 2 tablespoons of Pistachio Crust mix on top of each fillet.
  • Place under a broiler to lightly brown, remove from heat. In the center of 4 plates, place the fish fillets. Artfully drizzle the balsamic vinegar and pomegranate seeds around the fillets, sprinkle with chives. Serve immediately.
  • In a saucepan, reduce 1/2 cup cream to 1/4 cup. Remove from the heat and then add the cold butter mix with a mixer. In a mixing bowl add the pistachio nuts, basil leaves, chopped shallots and stir in the cream mixture. Stir until evenly mixed. Season, to taste, with salt and pepper. Let cool for 10 minutes. Reserve.

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