Savor the sweetness of tangerines and the crunchiness of cashews. You’ve probably never had fish quite like this before!
—CRYSTAL JO BRUNS ILIFF, CO
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 tangerines
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes
4 red snapper fillets (4 ounces each)
1/3 cup chopped unsalted cashews
2 green onions, thinly sliced
1. Peel, slice and remove seeds from 2 tangerines; chop the fruit and place in a small bowl. Squeeze juice from remaining tangerines; add to bowl. Stir in lime juice, soy sauce, brown sugar, ginger, sesame oil and pepper flakes.
2. Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Pour tangerine mixture over fillets; sprinkle with cashews and green onions. Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.
PER SERVING 260 cal., 8 g fat (2 g sat. fat), 40 mg chol., 358 mg sodium, 22 g carb., 2 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 fat.