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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Loads of delicious toppings make this fast-to-fix supperoption stunning to both the palate and the eye. âCrystal Bruns, Iliff, Colorado Ingredients:
4 tangerines |
2 tablespoons lime juice |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon brown sugar |
2 teaspoons minced fresh gingerroot |
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 |
Directions:
1. Peel, slice and remove seeds from 2 tangerines; chop the fruit and place in a small bowl. Squeeze juice from remaining tangerines; add to bowl. Stir in the lime juice, soy sauce, brown sugar, ginger, sesame oil and pepper flakes.
2. 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. Yield: 4 servings.
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