Cashew crusted fish

Here is another easy recipe from the Chefs at the Radisson. We know Belizeans are always looking for new ways to cook fish, as it is available year round in Belize. How about adding another Belizean staple to it?

Our Chefs share the recipe with you here:

Cashew Crusted Fresh Catch of the Day:

  • 6oz fish fillet
  • Dash olive oil
  • Lime/Garlic/salt/pepper to taste
  • 3 oz cashew nuts (coarsely chopped)

Dijon mustard sauce: ½ cup Dijon mustard, ¼ cup panela, pinch Mayan pepper, 1oz cilantro, blend all ingredients together.

Directions: Season fish with lime, salt, pepper, and garlic. Rub cashew nuts over fillet to create a crust. Place fillet face down in a skillet at medium heat. Pan-sear fish with olive oil at medium heat for 6 mins. Drizzle with Dijon mustard sauce. Serve with cilantro/ginger rice.


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