Cashew and mustard-baked fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Black mustard seeds |
| 1 | tablespoon | Raw cashews; unsalted about 1 oz |
| 1 | tablespoon | Sweetened coconut shredded or flaked |
| ¼ | teaspoon | Turmeric |
| 1½ | tablespoon | Canola or mustard oil |
| 1 | tablespoon | Water |
| 1½ | pounds | Fish fillets or steaks * cut into 2\" strips |
| Salt (opt) | ||
| 4 | cups | Basmati rice, cooked |
Directions
* salmon, tuna, swordfish, shrimp Put the mustard seeds, cashews and coconut in a blender or food processor and grind to a coarse powder. Transfer the powder to a large bowl with the turmeric, oil and water and mix well. Toss the fish in this mixture, making sure each piece is well coated. Cover and marinate in the refrigerator for 15 minutes. Preheat the oven to 350øF.
Put the fish and marinade in a lightly oiled baking dish and cover tightly with a piece of aluminum foil. Bake until the fish is just opaque through (cut to test), 15 to 25 minutes. Turn on the broiler and discard the foil from the dish. Broil the fish a few inches from the heat just until the top is lightly browned, about 1 minute. Taste sauce for seasoning, adding salt if necessary. Spoon the fish and sauce over basmati rice and serve.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95