Baked Snapper with Mandarin Oranges, Cashews and Ginger

Baked Snapper with Mandarin Oranges, Cashews and Ginger

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MICHELLE0011
Recipe by  MICHELLE0011

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (15)

Rate This Recipe
danaleotx
10

danaleotx

My fiance and I thought this was a restaurant-quality recipe and so easy to make!! I couldn't 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 again! Update: 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!

Oren S.
8

Oren S.

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. Don't skip the cashews or the spring onions, they make this dish even better!

WHIGHAE
5

WHIGHAE

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 26.1 g
  • 52%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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