HERB & CASHEW PASTE FOR MAHI-MAHI, COD OR HALIBUT

By jarren

Ingredients

• Fish:
• 6 Mahi-Mahi fillets, 6 ounces/170 g each (or other white flaky fish)
• 1 teaspoon (5 mL) sea salt
• 1/2 teaspoon (2 mL) black pepper
• Herb and Cashew Paste:
• 1/4 cup (50 mL) cashews, lightly toasted
• 1/3 cup (75 mL) cilantro, stems removed
• 4 cloves garlic
• 2 green onions, cut into quarters
• 1/2 teaspoon (2 mL) ground white pepper
• 1 teaspoon (5 mL) cumin
• 2 tablespoons (25 mL) white vinegar
• 2 tablespoons (25 mL) honey
• 2 tablespoons (25 mL) olive oil
• 1 teaspoon (5 mL) sea salt

Preparation

Step 1

Sprinkle salt and pepper over all sides of Mahi-Mahi and place on a cookie sheet.

Herb and Cashew Paste: Place all ingredients in a food processor and puree for 2 minutes, until a rough paste is produced.

Spoon the herb paste on top of the fish, creating a half-inch thick topping.

Preheat the oven to 350 degrees F (180 degrees C) and bake the fish for 15 minutes, depending on the type of fish used, until the flesh is firm.

Serve with mango salsa.