Place cracker crumbs in pie plate. Brush fish with mayo; dip in crumbs, turning to coat both sides of each fillet.
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add bell peppers, chiles and 1/4 cup onions; cook and stir 5 min. or until peppers and chiles are crisp-tender. Stir in pineapple; cook 3 min., stirring frequently. Add snow peas; cover. Cook 5 min. or until peas are tender and bright green. Stir in dressing. Remove from skillet; cover to keep warm.
Heat 2 Tbsp. remaining oil in same skillet. Add fish, in batches; cook 3 min. on each side or until fish is golden brown on both sides and flakes easily with fork, adding remaining oil as needed.
Serve fish topped with pineapple mixture, remaining onions and nuts.
You'll know it's a special occasion when you get to enjoy a serving of this delicious fish.
Purchasing and Storing Fresh Fish
Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.
Substitute flounder, tilapia or sea bass for the red snapper.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.