Cashew Crusted Red Snapper Recipe

Name: Cashew Crusted Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8 ounce) skin-on red red snapper fillets; 1 1/2 cups crushed cashews; 2 eggs; 1 cup milk; 1/3 cup olive oil; 2 tablespoons butter; 1 lemon; 2 ounces white wine; salt and pepper; For Coconut Rum Sauce; 1/2 can coconut cream, such as coco lopez; 2 tablespoons coconut rum; 2 tablespoons white wine

Servings: persons

4 (8 ounce) skin-on red red snapper fillets
1 1/2 cups crushed cashews
2 eggs
1 cup milk
1/3 cup olive oil
2 tablespoons butter
1 lemon
2 ounces white wine
salt and pepper
For Coconut Rum Sauce
1/2 can coconut cream, such as coco lopez
2 tablespoons coconut rum
2 tablespoons white wine

1
Wash filets and dip each in egg wash (eggs mixed with milk), then roll in crushed cashews until encrusted.
2
Saute in olive oil and butter until golden brown on each side.
3
Add salt and pepper to taste, wine and lemon.
4
Finish in oven, being careful not to overcook.
5
Garnish with rum sauce, carrots and tomatoes.
6
For Sauce: Mix all ingredients in small saucepan, bring to boil and remove from heat.
7
Serve warm.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (8 ounce) skin-on red red snapper fillets, 1 1/2 cups crushed cashews, 2 eggs, 1 cup milk, and more.

Yes, Cashew Crusted Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew Crusted Red Snapper

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