Cashew Crusted Cod with Screaming Lemongrass Salsa over Cauliflower Rice
Cashew Crusted Cod
Ingredients
- 4 cod filets, 2–3 oz each
Cashew “Buttermilk”
- 1 cup cashew milk
- 1 tablespoon lemon juice
Cashew Curry Coating
- 1 1/2 cups raw cashews
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- 1 1/2 teaspoons sweet curry powder
- 1 1/2 teaspoons smoked paprika
- 3 tablespoons arrowroot or cornstarch
Directions
- Preheat oven to 400°F.
- Combine cashew milk and lemon juice and let sit for 5 minutes.
- Pat the cod dry and briefly soak it in the cashew milk mixture.
- Add all coating ingredients to a food processor and pulse until a coarse meal forms.
- Place cod into a greased baking dish and evenly coat the tops with the cashew mixture.
- Bake for 18–20 minutes, until the fish flakes easily and the crust is lightly browned.
- Serve over coconut cauliflower rice and top with lemongrass cilantro sauce.
Lemongrass Cilantro Sauce
Lemongrass contains citral, a plant compound studied for antioxidant and cellular health benefits.
Ginger is widely known for supporting digestion and helping reduce inflammation.
Ingredients
- 1 packed cup fresh cilantro leaves
- 1 stalk lemongrass, trimmed and chopped
- 1-inch piece of fresh ginger, peeled and chopped
- 2 garlic cloves
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sambal oelek
- 3/4 teaspoon salt
- 1/4 teaspoon coconut sugar
- 1/4 cup olive oil
Directions
- Add cilantro, lemongrass, ginger, and garlic to a food processor and pulse until finely chopped.
- Add rice vinegar, water, sambal oelek, salt, and coconut sugar. Pulse to combine.
- With the processor running, slowly drizzle in olive oil until smooth and emulsified.
- Serve over cod, vegetables, or grilled meats.
Coconut Cauliflower Rice
Ingredients
- 1 head of cauliflower or 4 cups of cauliflower rice
- 1 tablespoon coconut oil
- 1 teaspoon coconut sugar
- 1/2 teaspoon salt
- 1/4 cup full-fat coconut milk
- 2 tablespoons chopped cilantro
Directions
- Pulse the cauliflower florets in a food processor until they form rice-sized pieces.
- Heat coconut oil in a skillet over medium heat.
- Add cauliflower rice, salt, and coconut sugar. Cook for about 5 minutes until tender.
- Stir in coconut milk and cilantro. Serve immediately.
Cooking Tips
- Do not over-process the cashews; a slightly coarse texture creates the best crust.
- Frozen cauliflower rice works well; thaw and drain excess moisture first.
- The lemongrass sauce can be made ahead and stored in the refrigerator for 3–4 days.
- This recipe also works well with halibut or haddock.
Frequently Asked Questions
Can I use another white fish instead of cod?
Yes. Halibut, haddock, or snapper can work well, though cooking time may vary depending on thickness.
How do I know when cod is fully cooked?
Cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Can I make this recipe gluten-free?
Yes. Use arrowroot or gluten-free cornstarch and confirm all seasonings are gluten-free.
Can I make the lemongrass sauce ahead of time?
Yes. Store the sauce in an airtight container in the refrigerator for 3–4 days.
Can I use frozen cauliflower rice?
Yes. Frozen cauliflower rice works well, but it should be fully thawed and drained before cooking.
