Cashew Stuffed Snapper, Mark's

Cashew Stuffed Snapper, Mark's

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Megan Stewart


When I talked to Mark today, and mentioned sharing some of the old family recipes he had to translate from Polish, with my daughter, this is one of the first things he asked if I had shared with her already...LOL


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  • 4 lb
    red snapper (or whiting, or trout, just not cod)
  • ·
    lime juice
  • ·
  • ·
  • 1/2 c
    celery, diced
  • 1/2 clove
    garlic, minced
  • 6 Tbsp
  • 2 c
    day old bread crumbs
  • 1 1/2 c
    cashew nuts, chopped
  • pinch
  • 1/4 c
    parsley flakes, dried
  • 1/2 tsp
    lemon rind, grated
  • 1/8 tsp
  • 1 c
    white wine
  • 1 bunch
    fresh parsley for garnish
  • 1
    green onion, chopped

How to Make Cashew Stuffed Snapper, Mark's


  1. Have the snapper cleaned, beheaded, and boned, if possible.
    Sprikle with lime juice and sherry and salt.
    Refrigerate 2-3 hours.

    Saute celery onion and garlic in melted butter until just limp - about 5 minutes.

    Combine bread crumbs, nuts, nutmeg, parsley, lemon rind, and thyme and mix with sauteed vegetables.

    Take fish from the refrigerator, stuff with bread-crumb mixture and sew up.

    Place in greased 9x13 paking dish and pour wine over fish.

    Bake at 350F for 45 minutes, basting frequently.

    Remove to heated serving platter and garnish with fresh parsley.

Printable Recipe Card

About Cashew Stuffed Snapper, Mark's

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Polish

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