Cashew Crusted Sole
There is a Safeway a few blocks away from the office. I have a love/hate relationship with it. I love the convenience. If I’m craving something, I can pop up there and get it. Most of the time, though, I just hate it. Some things are unnecessarily expensive. Their fruit/veggie selection sucks. The layout is awkward. This one is so conveniently located that it turns into catnip for every homeless, begging jerk. Some of them are nice. Some of them are way too aggressively pushy. There is always a lunch rush and never enough checkers. Yet, with all the complaining, I still go. I craved fruit. I walked out of their with two grocery bags of stuff. Grocery stores make me weak, what can I say?
Their meat/seafood selection is one glimmer of a silver lining. The sales are usually pretty good, and I just so happened to walk out with a pound of fresh Dover Sole. I can’t stand that little, “previously frozen” tag most seafood counters have. If I wanted frozen fish, I’d just buy frozen fish. Don’t go to the trouble to unthaw it for me. It’s just weird.
I’ve had this recipe on the back burner for awhile because I accidentally bought three tons of cashews [long story]. I made it up one night when Andrew was out of town because the fish was going to go bad. Five fillets of fish for one girl is a little much, even for me. I had two that night. One and a half for lunch the next day. Can you guess what Roma had for dinner [minus the cashews]? She’s a good sport.
Inspiration: BBC Good Food
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, grated
- 5 tablespoon lime juice
- 1 pound of Dover Sole [or other white fish]
- 100g cashews
- 4 mild chillies
- 6 garlic cloves, peeled
- fresh ginger, size of a fingertip
- 1 tablespoon cumin
- 2 tablespoons olive oil
Preparation
- Rub the olive oil, garlic paste and lime juice over the fish.
- Marinate for 20-30 minutes.
- Preheat oven to 375º.
- In a food processor, add the remaining ingredients to make a rough paste.
- Dry fish and place on a baking dish [I lined mine with a silpat].
- Press equal amounts of the cashew paste onto each fillet.
- Bake for 15-20 minutes until white and flaky.