Orange Soy Snapper

It’s the middle of the week and you don’t really have time to make a gourmet seafood meal — or do you? Pick up a couple of snapper fillets and you can have this on the table in 30 minutes. And we guarantee it won’t last that long on your plate. Our version calls for garnishing the soy-basted snapper with cashews and green onions, but you can get creative and add whatever flavors float your boat — maybe some little watermelon cubes, or pineapple, thyme leaves, sundried tomatoes, parsley or ?????

4 (4 ounce) filets 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

 

Preheat the oven to 425º F

Arrange the snapper filets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.

Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer filets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

 

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425

8780 E CR 466
The Villages, FL 32162
352.751.1755

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