I made this last night for dinner and it was SO good! It's a variation from an old recipe from my school, the Institute for Integrative Nutrition (http://www.integrativenutrition.com.)
We had some beautiful haddock from Justin's recent fishing trip in New Hampshire, with his friends Al and Caitlyn, and my cousin Ben. It was time to prepare the fish they caught in a yummy way and this didn't disappoint.
The flavor is rich, sweet and tangy, and a little bit spicy. SO good!
- 3-4 white fish filets ~ I used haddock
- 1/2 cup cashews, ground
- 2 Tbsp organic mayo
- 4 Tbsp minced onion
- 1 tsp dijon mustard
- 1 small hot pepper (about 2 tsp), minced ~ I used a semi-hot red pepper commonly found in Latin America, called 'aji dulce'. Any semi-sweet or hot pepper will do.
- Salt and pepper - about 1 tsp salt and liberal black pepper
- A drizzle of vinegar ~ about 1 tsp
- Preheat the oven to 425 degrees.
- Grind the cashews either in a food processor or a coffee mill. I have one coffee grinder that I use only for spices and things like this. It's quite handy. Place in a bowl.
- Mince the onion and pepper really finely. Add to the cashews.
- Add the mayo, mustard, salt and pepper, and the vinegar. Combine well.
- Line a baking dish with parchment paper and place the fish filets (skin down, if they have skin).
- Use a small fork to distribute and spread the cashew crust over the fish filets.
- Bake for 18-20 minutes until the fish is flaky. Internal temperature should be at least 145.