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Recipe: Baked Snapper with Mandarin Oranges, Cashews and Ginger

Snapper is baked with a deliciously spicy orange and ginger sauce then served with a garnish of chopped cashews and green onion.

Baked Snapper With Mandarin Oranges, Cashews And Ginger Ingredients

  • 4 (4 ounce) fillets red snapper

  • 2 mandarin oranges, juiced

  • 2 tablespoons fresh lime juice

  • 1 tablespoon brown sugar

  • 2 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 1 pinch red pepper flakes

  • 2 teaspoons finely chopped fresh ginger

  • 2 mandarin oranges - peeled and chopped

  • ? cup unsalted cashews, roughly chopped

  • 2 green onions, finely chopped

How to Make Baked Snapper With Mandarin Oranges, Cashews And Ginger

  1. Preheat the oven to 425 degrees F (225 degrees C).

  2. 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.

  3. 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.

Baked Snapper With Mandarin Oranges, Cashews And Ginger Nutritions

  • 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

  • ServingSize:

  • Sodium: 528.6 mg

  • Sugar: 13.2 g

  • TransFat:

  • UnsaturatedFat:

Baked Snapper With Mandarin Oranges, Cashews And Ginger Reviews

  • My fiance and I thought this was a restaurant-quality recipe and so easy to make I couldnt find fresh mandarin oranges so I used a juice orange and canned mandarin oranges. Definitely sprinkle on the cashews and green onions over the top if you like them, it gives it great flavor and presentation on the plate I will definitely make this againUpdate: I have made this several times since I first discovered the recipe (ditched the fiance, kept the recipe :-)) and I just LOVE it I have started adding a small, finely diced serrano pepper in place of the red chili flakes. I like the fresh, pepper flavor I serve it over Basmati rice. YUM

  • This recipe is absolutely fantastic I prepared the sauce as written, skipping the chopped mandarin orange slices. However, instead of baking the fish I dredged them in flour, seared them in a skillet oiled with one tablespoon of butter, then added the sauce and cooked until it thickened. Dont skip the cashews or the spring onions, they make this dish even better

  • Very yummy I actually used Tilapia this time and it was equally as good as the snapper. The only thing I modified was to finely grate the ginger to evenly disperse the ingredient into the dish. I grate the ginger by turning it clockwise each time so as to not get the stringy pieces. Very easy

  • I think this recipe could be good but needs some work. Sauce was not bold or thick enough for me. I will try this again and next time I will cook sauce and fish on their own and then dress the fish. A good starting place.

  • This was really good We had clemetines instead of mandarins so used those instead. What surprised me the most, was eating this as a leftover cold- it was delicious cold Who knew?

  • Just made lat night for 7 adults and one y yr old. a few changes only because we lacked required ingredients-terriyaki sauce for soy sauce and olive oil for sesame-matched rest of recipe and only have to bake fish a lil longer because of the size of snapper fillets-EXCELLENT very fresh, light with a fruity sweet taste followed with a nutty spicy bite- will use often with orange roughy and trout as well thank you

  • This was not at all good, big waste of snapper

  • I tried it with tilapia and left out the ginger on accident. It was still delicious I definitely reccomend this as a quick recipe for a healthy dinner

  • I really didnt like this recipe. I dont think the fish picked up much flavor from the sauce, and I didnt like the soggy oranges or the "boiled" look and texture that the fish got from being baked in liquid. It was easy to prepare, I had most of the ingredients on hand, and I think the sauce has promise, but if I use it again it will be with substantial changes to the recipe.

  • This was easy and yummy My kids loved it.

  • Liked the idea of the combination of ingrediants.. not enough sauce to cook the fish in to keep from getting dry.. we used mangrove snapper freshly caught from here in the gulf -- maybe I would try again but I would season fish first with cajun seasonings & eliminate red pepper. depending on how big/much fish fillets you were cooking, double the liquids........

  • I thought this was excellent

  • I liked the idea of this sauce, but we found it too heavy on the citrus and too light in the depth of flavor and too thin to really allow the flavor to bake into the fish. I only cooked half the portion for dinner last night and although I cant take out the lime juice or pieces of mandarin Im going to try adding some hoisin sauce for thickness and depth.

  • No red snapper but works well with salmon and would probably be good to roast a chunk of salmon.

  • Very fresh tasting and easy to make. I used orange juice and a drained can of mandarin oranges.

  • I try this for my employers dinner... Not good.sorry...

  • Fabulous and easy. Made it for my son and I and the recipe was just right, would not change a thing.

  • Used one clove of garlic instead of ginger. Sauce tasted great but bit thin. next time will reserve sauce and thicken with a bit of corn flour. Will be great with plain rice.

  • Cook as stated. I found it to sweet and very bland could use more seasoning. I would not make this again.

  • I will make it again. Only this time, I will cook the sauce some first 1) to get it hot before it goes in the oven, and 2) to thicken it some. It was too watery to adhere to the fish, which is what I wanted it to do.

Source: Baked Snapper with Mandarin Oranges, Cashews and Ginger

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