Spicy fish with butter-fried tomatoes and cashew sauce

Dial up the flavor and spice up your life! Butter fried—and spiced just right—white fish, served with fried tomatoes and scallions with a rich cashew sauce. What takes charge—the warmth of cayenne or the cool of creamy cashews? Have it your way with this versatile low-carb meal!
Dial up the flavor and spice up your life! Butter fried—and spiced just right—white fish, served with fried tomatoes and scallions with a rich cashew sauce. What takes charge—the warmth of cayenne or the cool of creamy cashews? Have it your way with this versatile low-carb meal!
USMetric
4 servingservings

Ingredients

  • 1¾ lbs 800 g white fish
  • 4 tablespoons 4 tablespoons butter or olive oil
  • 1 teaspoon 1 teaspoon paprika powder
  • ¼ teaspoon ¼ teaspoon ground cumin
  • ¼ teaspoon ¼ teaspoon ground cinnamon
  • 18 teaspoon 18 teaspoon cayenne pepper
  • 1 lb 450 g tomatotomatoes
  • 9 oz. 250 g scallionscallions
  • 7 tablespoons 100 ml fresh cilantro (optional)
  • salt and ground black pepper
Cashew sauce
  • 3 oz. 75 g cashew nuts
  • ½ cup 125 ml light olive oil
  • 4 tablespoons 60 ml water
  • 1 tablespoon 1 tablespoon lemon juice
  • ½ teaspoon ½ teaspoon onion powder
  • ½ teaspoon ½ teaspoon salt
  • 1 pinch 1 pinch cayenne pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start by preparing the cashew sauce. Add the nuts to a blender or food processor along with the other sauce ingredients, except for the oil. Process until smooth.
  2. Add oil and puree a little more. If you want a lighter texture, add some more water or oil.
  3. Chop the tomatoes and the onion. Fry over medium heat until the vegetables begin to turn a nice color.
  4. Stir in the finely chopped cilantro or any other fresh or dried herbs. Set aside.
  5. Wipe the fish dry. Mix together the spices and season the fish. Fry in butter or oil over medium heat for a few minutes on each side.

Tip!

By soaking the nuts before making the sauce, you help maximize bioavailable nutrients. Just put the nuts in a bowl, cover with cold water, and let soak for a few hours or overnight. Discard the water and follow the recipe above.

Substitutes

In this recipe you can use any kind of white fish and 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 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.

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