HappyCook80's Recipe

Papaya and Cashew-Crusted Snapper

Category: Recipes

Papaya and Cashew-Crusted Snapper

Marinade:
3 tablespoons fresh lemon juice
2 tablespoons dark rum
1 tablespoon soy sauce
1 teaspoon hazelnut or peanut oil
3 garlic cloves, minced
4 5 ounce snapper fillets, no more than 1/2 inch thick

Crust:
2 cups 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 ounces roasted, unsalted cashews
4 tablespoons chopped, mixed fresh herbs, basil, oregano, thyme, marjoram

In a shallow dish, combine the lemon juice, rum, soy sauce, oil and garlic. Add the fish fillets, turning to coat them. Cover and refrigerate, turning once, for 30 minutes.

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 to 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 nuts and herbs into the bread coating.

Preheat the oven to broil. Coat a baking sheet with nonstick cooking spray. Remove the fillets from the marinade and place them on a 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.

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 to 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.
Serves 4.