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Tangerine Cashew Snapper Recipe

Tangerine Cashew Snapper Recipe

Loads of delicious toppings make this fast-to-fix supperoption stunning to both the palate and the eye. —Crystal Bruns, Iliff, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.