Loads of delicious toppings make this fast-to-fix supperoption stunning to both the palate and the eye. —Crystal Bruns, Iliff, Colorado
- 4 tangerines
- 2 tablespoons lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper flakes
- 4 red snapper fillets (4 ounces each)
- 1/3 cup chopped unsalted cashews
- 2 green onions, thinly sliced
- 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. Yield: 4 servings.
Originally published as Tangerine Cashew Snapper in Healthy Cooking February/March 2011, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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