CASHEW, CHILLI & LIME-CRUSTED FISH
The full-flavoured crust gives a hint of heat to this Indian-style meal
Provided by Anjum Anand
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
- Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.
Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.24 milligram of sodium
CAJUN-CRUSTED SNAPPER FILLETS
Steps:
- Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
- Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.
Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g
HERB-CRUSTED RED SNAPPER
An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CRUMB-COATED RED SNAPPER
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
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
CASHEW CRUSTED RED SNAPPER
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
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
CASHEW CHICKEN WITH SNAP PEAS
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
- Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
- Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.
Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams
BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER
Steps:
- Preheat the oven to 425 degrees F (225 degrees C).
- Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
- Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g
CASHEW AND PAPAYA-CRUSTED SNAPPER
Steps:
- 1. In a shallow dish, combined all the marinade ingredients. Add the fish fillets, turning to coat them. Cover and refrigerate, turning once, for 30 minutes. 2. Meanwhile, in a food processor, process the bread cubes on high speed for 1 minute, until they're crumbly but not totally fine. Add the papaya, curry powder, salt, and garlic. Pulse on low speed 15-20 times, until the papaya has been thoroughly incorporated into the bread. You should have coral-colored bread with tiny bits of fruit throughout. Coarsely chop 1 ounce of the cashews, then stir the coarsely chopped nuts and herbs into the bread coating. 3. Preheat the oven to broil. Coat a baking sheet with nonstick cooking spray. Remove the fillets from the marinade, and place them on the baking sheet. Discard the marinade. Using a spoon or knife, cover the top and sides of the fillets with the coating. Finely chop the remaining 1/2 ounce of cashews and sprinkle them over the top of the coated fish. 4. Broil for 5 minutes, until the bread and cashews start to brown and get a crusty look. Reduce the heat to 500 degrees, and bake an additional 3-5 minutes, until the fish flakes easily with a fork. Use a spatula to remove the fish from the baking sheet. The pretty pink color of this entree looks great when served next to black beans and rice.
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