Pan Fried Fish with Cashew Sauce

nut sauce-3

Pan Fried Fish with Cashew Sauce

This sauce is one of my all time favourites and it’s based on a Turkish pine nut sauce called ‘tarator’. I just love it with fish.

Enough for: 2
Takes: 20 minutes

2 fish fillets or steaks
100g (3.5oz) cashew nuts
1/2 clove garlic
2 tablespoons lemon juice
1 bag baby kale or other salad leaves to serve

1. Preheat a large frying pan or skillet on a high heat.

2. Rub fish with a little oil. Season.

3. Pop fish into the pan and cook for 2-3 minutes on the first side.

4. Meanwhile, whizz cashews, garlic, lemon juice, 2 tablespoons water and 2 tablespoons extra virgin olive oil until you have a smoothish sauce. Taste and season.

5. Turn fish when well browned and cook on the second side for another 2-4 minutes or until cooked through.

6. Divide sauce between 2 plates. Top with fish and serve leaves on the side.

Variations

different meat – chicken breasts, 1 per person will work (bash them until flattened and about 1/2in thick before cooking). Also good with pork chops, lamb cutlets or lamb fillet.

vegetarian – replace fish with sliced halloumi – just cook until golden on both sides. OR try serving the sauce and salad with a couple of fried eggs each.

vegan – replace fish with eggplant ‘steaks’. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side. You might like to increase the sauce recipe to make it more substantial too.

budget – consider using 1/2 nuts and 1/2 soft breadcrumbs.

nut-free – serve fish and salad with a yoghurt sauce (natural yoghurt seasoned with salt & pepper) or just use a good quality mayonnaise or aioli.

carb lovers / more substantial – serve with cooked quinoa, couscous or pita bread.

Waste Avoidance Strategy

fish fillets or fish steaks – freeze.

cashew nuts, garlic – pantry.

lemon – keeps for months in a plastic bag in the fridge.

kale / salad leaves – best to use for another meal. Can be frozen but will wilt down when defrosted.

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{ 2 comments… read them below or add one }

Marina D. September 2, 2014

If this tarator-inspired spread had parents, its mom would be almond butter and its dad would be hummus. Some sort of decadent hybrid. Positively delicious.
I made the halloumi cheese version of the recipe, but in the end I’m sure one can use all kinds of alternatives as excuses to indulge in a bit of this spread (fortunately for my waistline, I only bought 300g of cashews…)

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jules September 4, 2014

I love thinking about the parentage of recipes Marina!
So glad you liked it 🙂
Jx

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