The good news is, you can quickly whip up a creamy sauce with 2 ingredients: raw cashews and water. And you can make the sauce as thick or as thin as you want. The trick is soaking the raw cashews in water for 2 hours before making the cream, so make sure you factor that time in. If you aren't on a "raw" diet, you can soak the cashews in boiling water for 15 minutes instead.
Oh, and if you're not on a dairy-free diet, substitute heavy cream for the cashew cream!
Roasted Red Snapper with Cured Olives and Cashew Cream
Cooking spray
4 red snapper fillets (or any white fish, preferably with skin)
1 tablespoon olive oil
Coarse salt and freshly ground black pepper
1/4 cup pitted oil-cured black olives, finely chopped
1 lemon, thinly sliced into rounds
1 cup raw cashews, soaked in water for 2 hours and drained
1/4-1/3 cup water
Serve with:
Steamed fresh vegetables (I used carrots, spinach, mushrooms, and asparagus)
Preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
Arrange the snapper in the pan and brush the top (skin) with the olive oil. Season with salt and pepper. Spoon all but 1 teaspoon of the olives on top of the snapper and then arrange lemon slices on top. Roast for 15 minutes, until the fish is fork-tender.
Meanwhile, drain the cashews and place in a blender with 1/4 cup of the water. Process until thick and creamy, adding more water if desired for a thinner sauce. Blend in the remaining (reserved) teaspoon of minced olives. Season to taste with salt and pepper.
Spoon the cream onto plates and top with steamed vegetables and roasted snapper.
Note: Save leftover cashew cream for future meals (you can even add maple syrup and/or vanilla extract for a sweet version).
Serves 4
Photo: vudhikrai
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