Cashew And Papaya Crusted Snapper Recipe

Impress your guests with this stunning Cashew & Papaya Crusted Snapper! Created by Donna Shields, this vibrant dish features a crunchy cashew and papaya crust that beautifully complements the delicate snapper. The papaya adds a gorgeous coral hue, creating a feast for the eyes as well as the palate. This make-ahead recipe is perfect for entertaining – the pretty pink snapper looks spectacular served alongside black beans and rice. Discover the delightful crunch and tropical flavors of Brazil in your own kitchen!

Prep Time 20 mins
Cook Time 40 mins
Calories 347.1 kcal
Protein 82g
Rating 4.0 (1 Reviews)
Cashew And Papaya Crusted Snapper 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cashew And Papaya Crusted Snapper

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How to Make Cashew And Papaya Crusted Snapper

  1. Preheat oven to 400°F (200°C).
  2. In a food processor, combine cashews, papaya, panko bread crumbs, olive oil, lime juice, cumin, salt, and pepper. Pulse until finely chopped but with some texture remaining.
  3. Place snapper fillets on a baking sheet lined with parchment paper.
  4. Spread the cashew-papaya mixture evenly over the top of each fillet.
  5. Bake for 20-25 minutes, or until the fish is cooked through and the crust is golden brown.
  6. Garnish with chopped cilantro and serve immediately with black beans and rice.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

19g

Fat

8g

Carbs

6g

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