CASHEW AND PAPAYA-CRUSTED SNAPPER

CASHEW AND PAPAYA-CRUSTED SNAPPER image

Yield 4 servings

Number Of Ingredients 14

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MARINADE:
3 tablespoons fresh lemon juice
2 tablespoons dark rum
1 tablespoon soy sauce
1 teaspoon hazelnut or peanut oil
3 garlic cloves
4 (5-ounce) snapper fillets, no more than 1/2 inch thick
2 cups (2 ounces) stale Italian or French bread cubes
1 1/2 cups cubed papaya
1/2 teaspoon curry powder
1/4 teaspoon salt
1 garlic clove, minced
1 1/2 ouces roasted unsalted cashews
4 tablespoons chopped, mixed fresh herbs (basil, oregano, thyme, marjoram)

Steps:

1. In a shallow dish, combined all the marinade ingredients. Add the fish fillets, turning to coat them. Cover and refrigerate, turning once, for 30 minutes. 2. Meanwhile, in a food processor, process the bread cubes on high speed for 1 minute, until they're crumbly but not totally fine. Add the papaya, curry powder, salt, and garlic. Pulse on low speed 15-20 times, until the papaya has been thoroughly incorporated into the bread. You should have coral-colored bread with tiny bits of fruit throughout. Coarsely chop 1 ounce of the cashews, then stir the coarsely chopped nuts and herbs into the bread coating. 3. Preheat the oven to broil. Coat a baking sheet with nonstick cooking spray. Remove the fillets from the marinade, and place them on the baking sheet. Discard the marinade. Using a spoon or knife, cover the top and sides of the fillets with the coating. Finely chop the remaining 1/2 ounce of cashews and sprinkle them over the top of the coated fish. 4. Broil for 5 minutes, until the bread and cashews start to brown and get a crusty look. Reduce the heat to 500 degrees, and bake an additional 3-5 minutes, until the fish flakes easily with a fork. Use a spatula to remove the fish from the baking sheet. The pretty pink color of this entree looks great when served next to black beans and rice.