Cashew and Papaya-Crusted Snapper

1. 1

   In a shallow dish, combine all the marinade ingredients.

2. 2

   Add the fish fillets, turning to coat them.

3. 3

   Cover and refrigerate, turning once, for 30 minutes.

4. 4

   Meanwhile, in a food processor, process the bread cubes on high speed for one minute, until they're crumbly but not totally fine.

5. 5

   Add the papaya, curry powder, salt and garlic.

6. 6

   Pulse on low speed 15-20 times, until the papaya has been thoroughly incorporated into the bread.

7. 7

   You should have coral-colored bread with tiny bits of fruit throughout.

8. 8

   Coarsely chop one ounce of the cashews, then stir the coarsely chopped nuts and herbs into the bread coating.

9. 9

   Preheat the oven to broil.

10. 10

    Coat a baking sheet with non-stick cooking spray.

11. 11

    Remove the fillets from the marinade and place them on the baking sheet.

12. 12

    Discard the marinade.

13. 13

    Using a spoon or knife, cover the top and sides of the fillets with the coating.

14. 14

    Finely chop the remaining 1/2 ounce of cashews and sprinkle them over the top of the coated fish.

15. 15

    Broil for five minutes, until the bread and cashews start to brown and get a crusty look.

16. 16

    Reduce the heat to 500 degrees and bake an additional 3-5 minutes, until the fish flakes easily with a fork.

17. 17

    Use a spatula to remove the fish from the baking sheet.

* Per serving · 4 servings · Values may vary.