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Horseradish and Orange Crusted Snapper
Ingredients
1 1/2 pounds snapper fillets, cut into serving size pieces
1 egg white
1 tablespoon prepared horseradish
1/2 cup crumbled cornbread
1/4 cup finely chopped cashews
1 tablespoon grated orange rind
Pepper, to taste
Directions
In a shallow bowl, combine the egg white, horseradish and 2 tablespoons water. In another bowl, combine the cornbread crumbs, cashews and orange rind.
Dip the fillets into the egg and then dredge in the nut mixture. Place the fish on a cookie sheet. Bake at 350 degrees F for about 10 minutes per inch. When fish flakes easily with a fork, it's done.