We’ve been having a lot of fun with Cashew Milk of late…specifically making our own. It’s a great way to make creamy sauces and purees with a bit of body and no dairy. This time, we decided to puree it with some boiled cauliflower and ripe avocado to form a component to make our meal pretty and to complement the flavours of the cod and Home Fries.
From there, we prepped and broiled our cod with a bit of black sesame seeds, and we cut our tricolour baby potatoes into quarters and fried them in some avocado oil. When all was said and done, this turned into a really funky, cohesive dinner. Oh, and we had some extra avocado sauce, so we mixed in some habanero powder and cumin the next day and used the extra on tacos!
Time: 45 Minutes
Ingredients:
- For your Fish:
- 6 oz Cod Loin per serving
- Sea Salt
- Sesame Seeds. We used Black Sesame Seeds
- For your Puree (per serving):
- 2-3 Large Cauliflower Florets
- 1/4 Avocado
- 1-2 Tablespoons Cashew Milk
- A light sprinkle of salt
Method:
- Boil your cauliflower, and when it’s soft, drain the excess water.
- As your cauliflower boils, pat your cod dry, and arrange it on a baking sheet with some nonstick foil.
- Give the top a quick oil spray, and then sprinkle some salt and black sesame seeds atop.
- Peel and cube your avocado.
- Transfer to the broiler, and broil for 10-15 minutes until your fish reaches an internal cooked temperature of 145 degrees F.
- As your fish cooks, puree your cauliflower, avocado, cashew milk, and salt.
- Smear your puree atop your plate in whatever pattern you like.
- When your fish is ready, remove from the broiler, and place atop your puree.
- Devour, and enjoy!
