Cashew and Papaya-Crusted Snapper

“This dish was created by Donna Shields. The cashew plant is native to northeastern Brazil and adding cashews to this coating adds some crunch, providing a texture contrast for the soft fish underneath. The papaya adds an impressive coral hue to the coating and because this dish can be prepared in advance, it's perfect for company. The pretty pink color of this entree looks great when served next to black beans and rice.”

Ingredients Nutrition


  1. In a shallow dish, combine 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 one 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 one 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 non-stick 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 five 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.

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