Monday, February 28, 2011

Tangerine Cashew Snapper

Recipe adapted from:
Healthy Cooking Magazine Feb/March 2011


* 1 can manderine oranges, drained, keep 3/4 cup juice reserved
* 2 tablespoons lime juice
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon brown sugar
* 2 teaspoons ground ginger
* 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

Drain can of oranges, keeping 3/4 cup liquid; chop the fruit and place in a small bowl. Stir in the reserve orange liquid, 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.

Notes & Tips:
A great fresh tasting recipe. I had a hard time finding snapper until I asked the seafood guy at the grocery store, he had some in the freezer! Snapper was great I'm glad I didn't sub anything else. The original recipe called for 4 tangerines, sectioned and juice squeezed. I didn't have any, but that's ok because the manderine oranges tasted great.

Nutrition Facts:
Serves 4
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,

No comments: