Cashew Fish Fillets
From spinach1948 14 years ago
- 15 minutes to make
- Serves 6
This tasty fish dish is prepared in a non-traditional way: The fillet of sole is dipped in a Romano cheese mixture, sprinkled with crunchy chopped cashew nuts and then cooked by a technique called oven frying. Serve with tartar sauce ( Tartar sauce recipe in Step 5 ) along with steamed rice and a tossed green salad - dinner will be ready in a flash. Read more Adapted from Southern Livings " Five Stra Recipe Collection " 1990. Photos are with the recipe. See less
Ingredients
- Ingredients: shopping list
- 3 Tbs. margarine or butter shopping list
- 1 large egg shopping list
- ¾ cup grated romano cheese shopping list
- 2 Tbs. all-purpose flour shopping list
- 6 Sole or Turbot fillets ( 4oz each ) shopping list
- 3 Tbs. vegetable oil shopping list
- ½ cup chopped unsalted dry-roasted cashew nuts shopping list
- Tartar Sauce: shopping list
- ½ cup Lite mayonnaise shopping list
- 1 Tbs. Freshly squeezed lemon juice shopping list
- ½ tsp. worcestershire sauce shopping list
- 2 Tbs. sweet pickle relish, drained shopping list
- 1 Tbs. Finely chopped shallot shopping list
- 1 Tbs. Tiny capers, drained shopping list
- 1/8 tsp. salt shopping list
- 1/8 tsp. Freshly ground pepper shopping list
- lemon wedges and parsley sprigs for garnish shopping list
How to make it
- 1 Preheat oven to 425º. Place 3 Tbs. Margarine or butter in a 15” x 10 ½ “ x 1 ½ jelly-roll pan or shallow rimmed baking pan. Place pan on center rack of oven for 3 to 4 minutes or until margarine or butter melts. Begin to prepare fish fillets while margarine or butter melts.
- 2 Place egg in a pie plate and beat slightly with a wire whisk. On a piece of waxed paper, combine Romano cheese and flour; mix thoroughly. Dip a fish fillet in the beaten egg, coating thoroughly and letting excess drip into pie plate.
- 3 Transfer egg-coated fish to cheese mixture and coat both sides. Set aside. Repeat until all fish fillets are coated with egg and cheese mixture. Remove jelly-roll pan with melted margarine or butter from oven. Add vegetable oil and swirl to blend.
- 4 Arrange coated fish fillets in jelly-roll pan, turning once to coat with margarine or butter-oil mixture. Sprinkle the fillets with chopped cashews, pressing lightly so nuts stick to fish. Bake on top of rack of oven for 10 minutes or until fish flakes easily when separated with a fork.
- 5 In a small bowl, combine all tartar sauce ingredients. Stir with a wooden spoon until thoroughly blended. If desired, add a few drops of hot red pepper sauce to tartar sauce for a sharper flavor. Refrigerate until ready to use.
- 6 Remove fish fillets from oven. Using a slotted spatula, transfer fish fillets to a warm serving platter. Garnish with lemon wedges and parsley sprigs. Serve fish fillets with chilled tartar sauce.
- Nutritional Values: Calories per serving: 491, Fat: 38g, Cholesterol: 128mg, Sodium: 569mg, Carbohydrates: 10g, Protein: 29g
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People Who Like This Dish 3
- abbott41 Boston, MA
- karlyn255 Ypsilanti, MI
- chefmeow Garland, TX
- maywest Tangerine, FL
- clbacon Birmingham, AL
- mbeards2 Omaha, NE
- spinach1948 Dorchester-Boston, MA
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The Rating
Reviewed by 4 people-
what a interesting way to prepare fish i am sure this one will hit the spot and i like the tarter sauce for sure..thanks megan
maywest
in Tangerine loved it
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Great post and wonderful pictures. thanks for sharing, you have my 5 forks.
chefmeow
in Garland loved it
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I like this great recipe.
5 forks.
Art
abbott41
in Boston loved it
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