- 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
- 1⁄8 teaspoon 1⁄8 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
- 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
- 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.
- Add oil and puree a little more. If you want a lighter texture, add some more water or oil.
- Chop the tomatoes and the onion. Fry over medium heat until the vegetables begin to turn a nice color.
- Stir in the finely chopped cilantro or any other fresh or dried herbs. Set aside.
- 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.
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.
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.
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.