Paleo, Whole30, or just plain delicious? You decide!
Bowls being “the new black” nowadays, there’s no better way to feed your taco-jones than with these savory southwestern flavors. Bonus: our barramundi has a naturally buttery flavor and mild aroma, so this dish is even suitable for work! Fish Taco Bowls recipe, food styling and photography by Monica Stevens Le of The Movement Menu.
Step 1Make the creamy cashew-chili sauce first, as the cashews need time to prepare. If time is a factor, you may instead purchase sprouted (pre-soaked) cashews, available at Whole Foods Market and other retailers.
Step 2If starting from scratch, soak raw cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
Step 3Add cashews and the rest of the ingredients to a high speed blender. Blend on high speed until it looks smooth and creamy. Depending on what type of blender you have, you may need to scrape down the sides a few times.
Step 4Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
Step 5Combine the rest of the fish ingredients in a small bowl and whisk to combine. Using a brush or your hands, cover the filets evenly with the marinade.
Step 6Heat a large frying pan on medium heat for 1 minute. Add oil and cook both filets for about 3 minutes on the first side and 2 minutes after flipping them over. You will notice they are flaky when touched with a fork. Remove the pan from the heat and set aside.
To Serve: Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets and desired toppings. Serve right away.
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