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Cashew Crusted Fish with Sweet and Hot Pepper Relish

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Cashew Crusted Fish with Sweet and Hot Pepper Relish


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Cashew Crusted Fish with Sweet and Hot Pepper Relish

Submitted by Corporate Chef Andy Stewart



  • 6 fish fillets, skinless and boneless, 6-8 ounces each
  • 1/4 cup rye flour
  • 1/2 cup cashews, toasted and ground
  • 2 egg white
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Fustini's Toasted Sesame Oil
  • pinch ground coriander
  • pinch ground star anise
  • pinch cayenne
  • pinch salt
  • canola oil
  • toasted cashews
Sweet and Hot Pepper Relish
  • 1 sprig fresh thyme, leaves removed
  • 1 teaspoon ground cumin
  • pinch salt
  • pinch black pepper
  • 1 tablespoon minced chives
  • 1/4 cup Fustini's Robust SELECT olive oil
  • 2 tablespoons Fustini's Sherry Reserva Vinegar
  • 1/4 cup red pepper, brunoise
  • 1/4 cup yellow pepper, brunoise
  • 1/4 cup jicama, brunoise
  • 1/4 cup poblano, brunoise
  • 1/4 English cucumber, seeded, peeled, brunoise
Roasted Poblano Aioli
Ancho Remoulade
  • 1 1/2 cups apple juice
  • 1 teaspoon Fustini's Michigan Apple balsamic
  • 2 dried Ancho chilies, seeded and broken into small pieces
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne
  • black pepper
  • 1 each chipotle in adobo
  • 1/2 cup mayonnaise
  • salt


Step 1. 

Combine rye flour and cashews in one bowl then egg whites, mustard, sesame oil, coriander, star anise, cayenne and salt in another.  Crust fish by pressing some of the rye flour on one side then dipping into the egg wash then again in the flour.  Set aside until all fillets are breaded.

Step 2. 

Heat canola oil in large skillet over moderately high heat.  Once hot, carefully add fish fillets to hot oil, breaded side down.  Turn heat to low and fry fish over low heat without turning, until mostly cooked - 8 to 10 minutes.  Turn fish over and finish cooking and continue to cook for 2 minutes.  Remove from the pan and serve with the sauces and relish.

Step 3.  Sweet and Hot Pepper Relish

Combine thyme, cumin, salt, pepper, chives, olive oil and vinegar.  Stir in all the finely cut vegetables and marinate 10 minutes.

Step 4.  Roasted Poblano Aioli

Blend all together. Refrigerate until ready to serve.

Step 5.  Ancho Remoulade

Place apple juice and vinegar in a small saucepan and bring to a simmer over low heat.  Place chilies into a heatproof bowl.  Once the juice is simmering, pour over chilies and let steep until liquid is room temperature.  Bland soft chilies with the rest of the ingredients and reserve.

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