Cashew Crusted Red 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

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

RED SNAPPER CRUDO



Red Snapper Crudo image

Provided by Ben Robinson

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

One 6-ounce red snapper fillet
1 anchovy fillet, mashed into a paste
1 lemon
1 tablespoon capers, drained and chopped
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil, plus more for grilling and drizzling
Two 1/2-inch-thick slices sourdough bread
1 tablespoon chopped fresh Italian flat leaf parsley
2 scallions, green parts thinly sliced on a bias
Flaky sea salt

Steps:

  • Preheat the oven to 200 degrees F. Place a serving plate in the oven and let warm. Preheat a grill pan to medium-high heat.
  • Remove all skin, pin bones, blood lines and sinew from the fillet. Trim the tip of the tail end off the fillet. Separate the top side from the bottom side of the fillet; reserve the bottom for another use. Wrap the top side of the fillet in plastic and freeze for 20 minutes. This firms up the fish considerably, making it easier to slice.
  • Meanwhile, whisk together the anchovy and the juice from half the lemon in a medium bowl. Whisk in the capers and Dijon. Slowly add the olive oil in a steady stream to create an emulsion. Set the vinaigrette aside.
  • Brush the sourdough slices on both sides with some oil. Grill until toasted, about 3 minutes per side. Trim off the crusts and cut the bread into small triangles.
  • Remove the trout from the freezer. Slice as thinly as possible on a slight angle. Transfer directly to the warmed plate and drizzle with olive oil.
  • Spoon the vinaigrette over the trout and top with the scallions, parsley, lemon zest from half the lemon and a spinkle of Maldon. Serve with the grilled sourdough.

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.

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