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Baked Snapper with Mandarin Oranges, Cashews and Ginger
March 06, 2017

I liked the idea of this sauce, but we found it too heavy on the citrus and too light in the depth of flavor and too thin to really allow the flavor to bake into the fish. I only cooked half the portion for dinner last night and although I can't take out the lime juice or pieces of mandarin I'm going to try adding some hoisin sauce for thickness and depth.