Ingredients
For the marinade
- 2 teaspoons Dijon mustard
- 1 teaspoon ground black pepper
½ teaspoon salt
- 2 tablespoons canola oil
- 4 white fish fillets
- 1 onion, coarsely chopped
- 4 cloves garlic, roughly chopped
- 1 (1 inch) piece fresh ginger root, peeled and chopped
- 5 cashew halves
- 1 tablespoon canola oil
- 2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon white sugar
- ½ cup chopped tomato
- ¼ cup vegetable broth
- ¼ cup chopped fresh cilantro
Directions
- Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
- Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
Preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
- Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
Notes
You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.
Nutrition
Per Serving: 338 calories; protein 41.6g; carbohydrates 11.6g; fat 13.5g; cholesterol 56.1mg; sodium 2714.6mg. Full Nutrition