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Tangerine Cashew Snapper

 Tangerine Cashew Snapper
Loads of delicious toppings make this fast-to-fix supperoption stunning to both the palate and the eye. —Crystal Bruns, Iliff, Colorado
4 ServingsPrep/Total Time: 30 min.


  • 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 2 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 13-in. x 9-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.
Nutritional Facts: 1 fillet with about 2 tablespoons sauce equals 260 calories, 8 g fat (2 g saturated fat), 40 mg cholesterol, 358 mg sodium, 22 g carbohydrate, 2 g fiber,

2 of 2

Tangerine Cashew Snapper (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.