Tilapia with Dijon Cashew Cream

Tilapia with Dijon Cashew Cream
ingredients
all
1 cup raw cashews
1/2 cup avocado oil
2 Tilapia fillets
1 1/2 cup vegetable stock
1/2 cup onion
medium dice
3 cloves garlic
rough chop
1 1/2 Tbsp nutritional yeast
1 lime
juiced
lemon to taste
1/4 Tbsp tumeric
3/4 Tbsp dijon mustard
1/4 tsp honey
1/2 cup cilantro
loosely packed
salt and pepper to taste
1 whole Spaghetti squash
2 cups spinach
packed
cookware
Dijon is a complimentary flavor, but being white and light, Tilapia is an incredibly versatile fish and can be adapted to almost any flavor profile. Tilapia is a lean white fish, high in protein and omega-3 fatty acids, good for the brain, the heart, the joints and your balancing or building diet.
1
To begin, make sure you have provided at least two hours to soak the raw cashews prior to beginning the recipe.
2
Cut squash end to end and scrape out seeds, add about a tablespoon of oil to each half and salt and pepper generously.
3
Place flat side down in a large baking dish and add about a half cup of water to the bottom of the dish. Seal with tin foil and roast at 400 degrees for about 40 minutes or until desired consistency.
4
While squash is roasting sauté garlic and onion and set aside.
5
Heat cup of vegetable stock.
6
After soaking, rinse cashews and add to blender or preferred mixer, I find a hand mixer works very well.
7
Add to blender: Sautéed garlic and onion, vegetable stock, nutritional yeast, lime and lemon juice, turmeric, dijon, honey, salt, pepper and cilantro.
8
Blend until very smooth, adjust seasoning as you see fit. Set aside.
9
When squash is finished, scrape the insides into a bowl with a fork, cover bowl with foil, set aside.
10
Heat a few tablespoons of oil in a large skillet over medium high heat. Pate fillets dry with paper towel, salt and pepper both sides and pan fry until golden brown on both sides. They are delicate and will fall apart easily so be nice to them when flipping them over.
11
TO PLATE:
12
Make a bed of spinach for the spaghetti squash and generously pour on the cashew cream sauce. Place the tilapia fillet on top and garnish with lemon and cilantro.
source: Maya Finkeldey
notes
Total time does not include cashew soaking