Baked Snapper with Mandarin Oranges, Cashews and Ginger

Ingredients

Contains: tree nuts, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (4 ounce) fillets red snapper
• 2 mandarin oranges, juiced
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 pinch red pepper flakes
• 2 teaspoons finely chopped fresh ginger
• 2 mandarin oranges - peeled and chopped
• 1/3 cup unsalted cashews, roughly chopped
• 2 green onions, finely chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C) and lightly grease a baking dish that fits the snapper fillets in one layer.

2. Whisk the juice from the 2 juiced mandarin oranges with the lime juice, brown sugar, soy sauce, sesame oil, red pepper flakes and chopped fresh ginger in a bowl.

3. Arrange the snapper fillets in the baking dish and pour the sauce over them. Refrigerate for 10 minutes.

4. Bake for 12 to 15 minutes, until the thickest part of the fish reaches 145°F (63°C) and flakes easily with a fork.

5. While the fish bakes, combine the chopped mandarin oranges, chopped cashews and finely chopped green onions in a small bowl.

6. Spoon the mandarin and cashew mixture over the hot fillets and serve with the pan juices spooned on top.