Best Cashew Crusted Red Snapper Recipes

CASHEW CRUSTED RED SNAPPER

Steps:

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

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

RED SNAPPER WITH MACADAMIA NUT CRUST

Steps:

• 1. 1. Pre-heat oven to 450 degrees. Pat fish dry. Finely grind 3/4 cup of the nuts in a food processor or by hand, add olive oil and thyme and combine. Spread nut mixture on top of fish filets.
• 2. 2. Place filets in medium size broiler safe baking dish and bake, uncovered for 10 -12 minutes or until centers are opaque. Meanwhile, coarsely chop rest of nuts.
• 3. 3. Remove fish from oven and turn on broiler. Top fish with coarsely chopped nuts and place fish under broiler to brown for about one minute, watching carefully. Serve with lemon wedges.

RED SNAPPER CRUDO

Steps:

• Preheat the oven to 200 degrees F. Place a serving plate in the oven and let warm. Preheat a grill pan to medium-high heat.
• Remove all skin, pin bones, blood lines and sinew from the fillet. Trim the tip of the tail end off the fillet. Separate the top side from the bottom side of the fillet; reserve the bottom for another use. Wrap the top side of the fillet in plastic and freeze for 20 minutes. This firms up the fish considerably, making it easier to slice.
• Meanwhile, whisk together the anchovy and the juice from half the lemon in a medium bowl. Whisk in the capers and Dijon. Slowly add the olive oil in a steady stream to create an emulsion. Set the vinaigrette aside.
• Brush the sourdough slices on both sides with some oil. Grill until toasted, about 3 minutes per side. Trim off the crusts and cut the bread into small triangles.
• Remove the trout from the freezer. Slice as thinly as possible on a slight angle. Transfer directly to the warmed plate and drizzle with olive oil.
• Spoon the vinaigrette over the trout and top with the scallions, parsley, lemon zest from half the lemon and a spinkle of Maldon. Serve with the grilled sourdough.

CAJUN-CRUSTED SNAPPER FILLETS

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.