Cashewandpapayacrustedsnapper Recipes

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

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.

Steps:

• Remove odd pots and pans from oven.
• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 55 minutes.
• Keeps well, refrigerated.

Steps:

• In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
• Preheat the oven to 400 degrees F.
• Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
• Serve the fish garnished with parsley and lime wedges.

Steps:

• Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes.
• Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.

Steps:

• Preheat oven to 350 degrees F.
• To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne. In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion.
• For the crust, slice the potatoes into thin slices like chips, and set aside.
• Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks.
• Dust each fillet in flour and lay on a baking sheet. Cover each fillet with the potato chips, layering the potatoes as close together as possible. Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes.

Steps:

• For the nuts:
• In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika and salt, and gently toss to coat.
• For the vinaigrette:
• In a small bowl, combine the seasoned rice wine vinegar with the white wine vinegar. Add in the shallot, and a pinch of salt, and then stir. Add the oil in a thin stream, while whisking the mixture thoroughly with a fork or whisk.
• For the salad:
• Arrange the sliced papaya on a serving plate, and pile the watercress greens on top.
• Drizzle the salad with the vinaigrette, and garnish with the whole spiced cashews.

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.

Steps:

• Preheat oven to 400 degrees.
• In a shallow dish, mix together all ingredients except for fish.
• Place fish in a greased baking dish.
• Spread crust evenly over the top of fish and press lightly.
• Place 1/4 inch of water in the bottom of the pan. Bake for 8 to 10 minutes.

Steps:

• Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
• Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.
• Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
• Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
• Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

Steps:

• Combine all Cashew Crust ingredients in a small bowl and mix well.
• Rinse tilapia and pat dry.
• Whisk egg white in a small bowl and pour onto a small plate.
• Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
• Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
• Set coated fillets (crust side up) on waxed paper and let set.
• Meanwhile, mix all the stuffing ingredients in a medium bowl.
• Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
• Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
• Place in buttered baking dish and replace any crust that was wiped away.
• Cook at 350 degrees for 20 - 25 minutes.

Steps:

• Fish
• Using a sharp chef's knife, score skin of each fish fillet in a crosshatch pattern, making cuts about ½" apart. Season fillets on both sides with salt and alligator pepper.
• Toast cubeb peppers in a dry small skillet over medium-low heat, shaking occasionally, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle. Let cool and coarsely grind; set aside. Coarsely chop half of papaya into 1" pieces; set remaining half aside. Coarsely chop half of cilantro (leaves and stems); set remaining cilantro aside.
• Transfer chopped papaya to a blender; add oil and blend, adding 1-2 Tbsp. water to get it going if needed, until smooth. Add chopped cilantro, onion, garlic, ginger, ground chile, ¼ tsp. salt, and reserved ground cubeb pepper. Blend mixture to a smooth paste.
• Coat fillets all over with marinade, rubbing into score marks. Place fish, skin side down, in a single layer in a large baking dish. Squeeze juice from half a lemon over. Set remaining lemon half aside for serving. Cover with plastic wrap or a lid and chill at least 2 hours and up to 12 hours.
• Chips and Assembly
• Fill a large bowl with water. Peel yams and slice in half lengthwise, then slice in half crosswise. Cut each quarter into ½"-thick slabs. (Length of slabs will depend on yam's size, but you're going for something that looks like steak fries.) Add yam slices to bowl as you work to prevent oxidation. When all yams are cut, swish in water to remove excess starch, then drain. Refill bowl and repeat process until water is clear, about 2 more times. Add sugar and ½ tsp. salt and stir until dissolved; add the drained chips. (Yams, like many foods that are good for you, can be quite bitter; the sugar will help counter this.) Let soak 30 minutes.
• Place a rack in middle of oven; preheat to 450°. Drain chips and pat dry with a clean kitchen towel. Transfer to a rimmed baking sheet and drizzle with 2 Tbsp. oil. Season with black pepper, then sprinkle with chili powder and remaining 1 tsp. salt. Toss to coat, then spread out into an even layer. Roast chips, turning halfway through, until golden brown and crisp, about 20 minutes.
• Heat broiler. Scrape off excess marinade from fish and place fillets, skin side up, on another rimmed baking sheet. Broil until browned and crisp on top and cooked through, 5-7 minutes.
• Using a vegetable peeler, shave reserved papaya into ribbons, pick leaves from reserved cilantro stems, and cut reserved lemon half into wedges.
• Transfer fish to plates and top with papaya and cilantro. Mound yam chips next to fillets. Serve with shito and lemon wedges alongside.