Cashew Encrusted Tilapia
Crunchy, fresh, flaky, and very delicious. A family favorite way to cook Tilapia.
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Ingredients
Serves 6
- 4 sweet peppers (small)
- 2 cloves garlic
- 2 tbsp fish sauce
- 1 tbsp rice vinegar🔗 Pompeian Red Wine Vinegar (32 oz)
- 3 tbsp olive oil🔗 Graza Sizzle — Extra Virgin Olive Oil
- 1 tsp pepper flakes
- 4 tbsp fresh cilantro
- 2 tsp ginger
- 1 tbsp fresh basil (preferred Thai Basil if you have it)
- 1 cup cashews
- 2 eggs (beaten)
- 2 lbs tilapia
- 2 tbsp olive oil🔗 Graza Sizzle — Extra Virgin Olive Oil
Method
- 0hStep 1
We are going to make our pepper garlic sauce. As it sits it will integrate and get tastier as we make the fish. Combine 4 sweet peppers (small) and 2 cloves garlic in a bowl. Crush until the pepper and garlic are combined.
- 0.25hStep 2
Add 2 tbsp fish sauce, 1 tbsp rice vinegar, 3 tbsp olive oil, 1 tsp pepper flakes, 2 tbsp fresh cilantro, and 2 tsp ginger. Blend together combining but not mushing to much. Set aside
- 0.5hStep 3
Take 1 cup cashews crush into a lumpy powder (make sure there are still small chunks). Then add 1 tbsp fresh basil and 2 tbsp fresh cilantro. Don't cut the basil or cilantro to fine. It should have leafy parts that stick to the fish.
- 0.75hStep 4
For each filet put the fish in the beaten eggs. Then dip in the cashew bowl. Coat generously.
- 1hStep 5
Get a pan with 2 tbsp olive oil hot. On high heat. Don't burn the olive oil but get it up to 300 F just remember not to burn it. You're going to be cooking the first until crispy each side (around 2-3 minutes based on its thickness). If the pan is to cool the nuts will slide off.
- 1.25hStep 6
After the fish is cooked place the pepper garlic sauce on top. Serve
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.
- Get it on AmazonPompeianRed Wine Vinegar (32 oz)
Pantry staple — marinades, mops, vinaigrettes, finishing sauces.
- Get it on AmazonAnovaPrecision Cooker (Wi-Fi)
The sous-vide default — clips on a stockpot, holds 130-145°F dead-flat for 24 hours straight. Mandatory for any of the sous-vide track recipes.
- Get it on AmazonAroy-D100% Coconut Milk (First Pressing)
Thai-import full-fat coconut milk. Real first-press, no stabilizers — for curry and fish soup.
First published at https://www.theturkeyleg.com/recipe/cashew-encrusted-tilapia/ · brought into the new pit by the Pit Master.