Paleo Cashew Curried Catfish

Paleo Cashew Curried Catfish.

paleo cashew curried catfish

This Paleo Cashew Curried Catfish recipe is one of my favorite clean recipes. For one thing, I really love spicy food, so I add extra cayenne to the recipe (don’t worry, the recipe listed is quite mild). I love adding curry blends to foods and soups. They give everything so much depth of flavor and can turn the blandest vegetables into flavorful dishes without adding a single calorie.

Paleo Cashew Curried Catfish

And have I gotten the chance to mention how much I love cauliflower rice? Well, Trader Joe’s has made it even simpler to attain because they sell it in their produce fridge in bags. THANK YOU, for real!!! I love to add it to so many different dishes, and I especially love it now that it’s seriously completely hassle free. If you don’t have a Trader Joe’s nearby, to “rice” cauliflower for this recipe would mean to chop up whole cauliflower into tiny bits.

paleo cashew curried catfish

I love this recipe in particular because it’s pretty quick, it’s wonderfully healthy, and it makes 4 servings, so I love to be able to put any extra away in a tupperware to have the next day. Anything that saves me time in the long run is fantastic in my book 😉

Plus, I’ve always really loved the way rice adds body and bulk to a dish, but I really don’t like how heavy my stomach feels after eating it. This way the bulk and texture are added without the carbs and starch. Plus, if you’re on a paleo diet of any sort, or any sort of 30 day reset, this will fit in perfectly!

Paleo Cashew Curried Catfish

Paleo Cashew Curried Catfish

Ingredients:

For Catfish and Veggies:

Makes 4 Servings

  • 2 Good Sized Catfish Filets (about 6oz each)
  • 3 Cups Cauliflower Rice
  • 1 Green Bell Pepper, diced
  • 1/2 White Onion, diced
  • 1-2 Cups Baby Bella Mushrooms, sliced
  • 3 Garlic Cloves, finely chopped
  • 3 Tbsp. Fresh Chopped Parsley
  • 2/3 Cup Raw Cashew Pieces (or 1 cup whole raw cashews)
  • Special Spice Blend
  • Salt and Black Pepper to taste

For Spice Blend:

  • 1 tsp. Ground Coriander
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Cumin
  • 1/4 tsp. Ground Ginger
  • 1/4 tsp. Cardamom
  • 1/4 tsp. Allspice
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Cayenne Pepper (or more for added spiciness)

Directions:

To create the spice blend, simply place all Spice Blend ingredients into small bowl and stir until thoroughly mixed. Save extra in a jar or sealed container for future use (it goes great on salmon, acorn squash, in tomato based sauces, etc).

In a large skillet over medium heat, put a bit of olive oil and the catfish into the skillet. Sprinkle each filet with about 1 tsp. Spice Blend, and sprinkle with sea salt.

In a separate skillet over medium heat with a dash of olive oil, place garlic and onion, mixing occasionally. After about 3-4 minutes when onion begins to become translucent, add green pepper, stir through. Cook another 3-4 minutes, stirring occasionally.

Turn catfish over and add mushrooms to the pan, stirring through the juices. Cook 3-4 minutes. Using your spatula as a knife, press through the catfish until the filets are broken up into large chunks. Remove onion/pepper mixture from heat and pour into the pan with the catfish and stir through.

Add cauliflower rice to the catfish mixture and 2 tsp. Spice Blend. Sprinkle with sea salt and black pepper and stir through until cauliflower is cooked. It cooks quickly, so about 2-3 minutes should do it. Add parsley and cashews and stir through right before serving.

This recipe makes 4 regular servings, or 2 servings if you’re super hungry 😉 . I like to sprinkle mine with a final dash of salt before serving in a bowl. Enjoy!

Paleo Cashew Curried Catfish

Paleo Cashew Curried Catfish
 
Prep time
Cook time
Total time
 
This Paleo Cashew Curried Catfish recipe is a deliciously low-carb, high-protein, clean meal featuring cauliflower rice and spices.
Author:
Recipe type: Pescetarian
Serves: 4 servings
Ingredients
For Catfish and Veggies:
  • 2 Good Sized Catfish Filets (about 6oz each)
  • 3 Cups Cauliflower Rice
  • 1 Green Bell Pepper, diced
  • ½ White Onion, diced
  • 1-2 Cups Baby Bella Mushrooms, sliced
  • 3 Garlic Cloves, finely chopped
  • 3 Tbsp. Fresh Chopped Parsley
  • ⅔ Cup Raw Cashew Pieces (or 1 cup whole raw cashews)
  • Special Spice Blend
  • Salt and Black Pepper to taste
For Spice Blend:
  • 1 tsp. Ground Coriander
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Chili Powder
  • ½ tsp. Cumin
  • ¼ tsp. Ground Ginger
  • ¼ tsp. Cardamom
  • ¼ tsp. Allspice
  • ¼ tsp. Ground Cloves
  • ¼ tsp. Cayenne Pepper (or more for added spiciness)
Instructions
  1. To create the spice blend, simply place all Spice Blend ingredients into small bowl and stir until thoroughly mixed. Save extra in a jar or sealed container for future use (it goes great on salmon, acorn squash, in tomato based sauces, etc).
  2. In a large skillet over medium heat, put a bit of olive oil and the catfish into the skillet. Sprinkle each filet with about 1 tsp. Spice Blend, and sprinkle with sea salt.
  3. In a separate skillet over medium heat with a dash of olive oil, place garlic and onion, mixing occasionally. After about 3-4 minutes when onion begins to become translucent, add green pepper, stir through. Cook another 3-4 minutes, stirring occasionally.
  4. Turn catfish over and add mushrooms to the pan, stirring through the juices. Cook 3-4 minutes. Using your spatula as a knife, press through the catfish until the filets are broken up into large chunks. Remove onion/pepper mixture from heat and pour into the pan with the catfish and stir through.
  5. Add cauliflower rice to the catfish mixture and 2 tsp. Spice Blend. Sprinkle with sea salt and black pepper and stir through until cauliflower is cooked. It cooks quickly, so about 2-3 minutes should do it. Add parsley and cashews and stir through right before serving.
  6. This recipe makes 4 regular servings, or 2 servings if you're super hungry 😉 . I like to sprinkle mine with a final dash of salt before serving in a bowl. Enjoy!

 

 

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