Reviewed: Aug. 24, 2012

No red snapper but works well with salmon and would probably be good to roast a chunk of salmon.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jan. 25, 2012

just made lat night for 7 adults and one y yr old. a few changes only because we lacked required ingredients-terriyaki sauce for soy sauce and olive oil for sesame-matched rest of recipe and only have to bake fish a lil longer because of the size of snapper fillets-EXCELLENT! very fresh, light with a fruity sweet taste followed with a nutty spicy bite- will use often with orange roughy and trout as well! thank you!

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Reviewer:

corster

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Reviewed: Feb. 15, 2011

This was not at all good, big waste of snapper

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Reviewer:

lin

Reviewed: Oct. 8, 2010

liked the idea of the combination of ingrediants.. not enough sauce to cook the fish in to keep from getting dry.. we used mangrove snapper freshly caught from here in the gulf -- maybe I would try again but I would season fish first with cajun seasonings & eliminate red pepper. depending on how big/much fish fillets you were cooking, double the liquids........

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Reviewer:

babydollmac

Reviewed: Feb. 28, 2010

I tried it with tilapia and left out the ginger on accident. It was still delicious!! I definitely reccomend this as a quick recipe for a healthy dinner!

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Reviewer:

INVZLAmom

Reviewed: Oct. 31, 2009

I think this recipe could be good but needs some work. Sauce was not bold or thick enough for me. I will try this again and next time I will cook sauce and fish on their own and then dress the fish. A good starting place.

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Reviewer:

MilitaryWife

Cooking Level: Expert

Home Town: Montclair, California, USA

Living In: Vallejo, California, USA

Reviewed: Jun. 2, 2009

Nice and easy dish, the fish turned out great. I fried the cashews with some chili's before adding at the end, for an extra little zip. Served with some rice, and a salad with a few mandarin's in it. Nice easy dinner. Too bad there were no leftovers, so can't try it cold..

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Reviewer:

STEZO

Reviewed: Mar. 15, 2009

This was really good! We had clemetines instead of mandarins so used those instead. What surprised me the most, was eating this as a leftover cold- it was delicious cold! Who knew?

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Reviewer:

nwkellee

Reviewed: Jan. 22, 2009

Very yummy! I actually used Tilapia this time and it was equally as good as the snapper. The only thing I modified was to finely grate the ginger to evenly disperse the ingredient into the dish. I grate the ginger by turning it clockwise each time so as to not get the stringy pieces. Very easy!

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Reviewer:

WHIGHAE

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Marietta, Georgia, USA

Reviewed: Jul. 4, 2008

This recipe is absolutely fantastic! I prepared the sauce as written, skipping the chopped mandarin orange slices. However, instead of baking the fish I dredged them in flour, seared them in a skillet oiled with one tablespoon of butter, then added the sauce and cooked until it thickened. Don't skip the cashews or the spring onions, they make this dish even better!

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