May 18 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Spicy fish with butter-fried tomatoes and cashew sauce
Dial-up the flavor and spice up your life! This spiced white fish, fried in butter with tomatoes, scallions, and topped with a rich cashew sauce, is sure to tantalize every taste bud. What takes charge, the warm cayenne or the cool creamy cashews? You decide with this versatile low carb meal.
USMetric
servingservings
Ingredients
Cashew sauce
- 3 oz. (2⁄3 cup) 85 g (150 ml) cashew nuts
- ¼ cup 60 ml light olive oil
- ¼ cup 60 ml water
- 1 tbsp 1 tbsp lemon juice
- 1 tsp 1 tsp cider vinegar
- ½ tsp ½ tsp onion powder
- ½ tsp ½ tsp salt
- 1 pinch 1 pinch cayenne pepper
Fish and vegetables
- 2 oz. 55 g butter or olive oil
- 9 oz. (2½ cups) 260 g (600 ml) scallion, chopped in 1/2" (1 1/2 cm) piecesscallions, chopped in 1/2" (1 1/2 cm) pieces
- ¾ lb 325 g cherry tomatoes, halved
- ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro, chopped (optional)
- 1¾ lbs 800 g white fish filletwhite fish fillets
- 1 tsp 1 tsp paprika powder
- ¼ tsp ¼ tsp ground cumin
- ¼ tsp ¼ tsp ground cinnamon
- 1⁄8 tsp 1⁄8 tsp cayenne pepper
- salt and ground black pepper
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Making low carb simple
Instructions
- Start by soaking the cashews in room temperature water for at least 1 hour, 2-3 hours if possible. Add the nuts to a blender or food processor along with the other sauce ingredients. Process until smooth. If you want a thinner texture, add a little water.
- In a large frying pan, fry the onions in half of the butter over medium heat for 3 minutes until they begin to soften. Add tomatoes and a little salt and pepper to taste. Fry until the tomatoes begin to soften.
- Stir in the finely chopped cilantro or any other fresh or dried herbs. Set aside in a bowl or a plate, covered to keep warm.
- Wipe the fish dry. Mix together the spices and season the fish. In the same pan, fry the fish in the remaining butter or oil over medium heat for a few minutes on each side until the fish flakes easily with a fork or reaches about 120° F (50° C) internal temperature.
Tips
You can use any type of white fish or even salmon. For a completely dairy-free meal, use olive oil for frying.
If you want to substitute vegetables, our guide to low-carb vegetables can be helpful.
You can make the sauce with other nuts as well, or with a mix of different nuts. Our guide to low-carb nuts gives you information on how many carbs are in the most common varieties.
Storing
You can store the cashew sauce for up to 3-4 days in the refrigerator or freeze it for up to a couple of months. The dish itself keeps for 2-3 days in the fridge and the fish and vegetables can be reheated in the microwave.
