Cancun with Green Cashew Sauce
By Fishwife - Pacific
Ingredients for the tilapia:
4 6—7-oz. tilapia fillets
3 T achiote paste (available in Latin markets)
3 T Seville orange juice or 1 T lemon juice, freshly
2 T peanut or vegetable oil
PRinse fish fillets and pat dry with paper towels. Place
on a plate. Combine achiote paste with citrus juice
in a small bowl. Using a pastry brush, heavily coat
one side of each fillet with achiote mixture.
oil in 12-inch skillet. Add fillets, achiote-side first.
Cook over medium heat, turning once, for 6 minutes.
Remove from heat.
for the green cashew sauce:
C roasted, salted cashews
2 cloves garlic, peeled
1 t shallot, chopped
2 serrano chiles, chopped
1/4 C peanut oil
3 T rice vinegar
1 T water
2/3 C fresh cilantro, chopped
Salt and freshly ground black pepper to taste
Place cashews, garlic, shallot and chiles in a food
processor. Process until mixture forms a paste. With
food processor running, slowly add oil in a thin, steady
stream until mixture is thoroughly combined. Add vinegar,
water and cilantro, and process until mixture becomes
a smooth green paste. Season with salt and pepper. Serve
immediately or refrigerate covered in an airtight container
for up to 2 weeks. Makes about 2 cups.
for the salsa brava:
medium carrots, julienned
1/2 small head white cabbage, shredded
1/2 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 serrano or jalapeÒo chiles, finely chopped
1ñ1/2 t salt
1/2 t freshly ground black pepper
1 C white vinegar
1/2 T sugar
Combine carrots, cabbage, onion, green and red bell
peppers, chiles, salt and black pepper in a large bowl.
Stir in vinegar and sugar. Pack the salsa in an airtight,
nonreactive container and refrigerate for at least 8
hours before serving to allow the cabbage to pickle.
Makes about 6 cups.
Spread cashew sauce on plate, place grilled tilapia
on top of cashew sauce and top with salsa brava.
Watch: recommends farmed tilapia from the U.S.