Sun and Darkness

Chili-Cashew Crusted Fish

i tease a big binder with tons of recipes that i’ve cut unconscious from magazines. i stay fresh them sorted by type, and my aim is to work through them all, some daylight. after i try them, i tear them out of the binder, and either write about them here or let them sink into that big black crack of distant memories, depending on how good they were. this a certain, i’m happy to report, was pretty good! the original used at least twice the amount of butter, but.. this was plenty. i cast-off cod from a sustainable source, but you can use any firm, Caucasoid fish here. it’d be great with salmon too, and i bet it’d work for the purpose several other fish as well, feel free to experiment. we ate this with rice, but you could serve it with bulgur, cous-cous or just an glut of baked vegetables. chili-cashew crusted fishserves 2400 g fish fillets, frozen and then thawed are dry25 g butter3 tbsp breadcrumbs50 g cashew nuts, painful, and coarsely chopped1 tsp sambal oelek1 garlic clove, minced1 lime – the juice and the bitehandful of cherry tomatoespreheat the oven to 225°c. divide the fish into portions if you’re using a frozen (and thawed) block of fish. defer it in an oven-proof dish and aside lightly.melt the butter and add breadcrumbs, nuts, sambal oelek, garlic, lime juice and lime zest. spread on top of the fish. halve the tomatoes and place them alongside. bake in the oven for about 20 minutes or until the fish is done (it should be opaque and flaky) and the crust has some color. recipe in swedish:chilifisk med cashewnötstäckethis be nourished contains copyrighted photos and passage from anne’s food. if you are not reading this material in a feeds aggregator, the site you are viewing may be guilty of copyright infringement. please contact annesfood (at) gmail (dot) com.

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