Red Snapper with Basil Sauce

Prep Time

10 minutes

Prep Notes

Soak raw cashews in pure filtered water at lease two hours and drain.

Cooking Time

15 minutes


4 servings


1/2 cup SOAKED raw cashews

1/2 cup organic vegetable broth

3 cloves garlic (or heaping table spoon minced garlic)
1/2  - 3/4 cup tightly packed basil leaves
Sea salt
2 tbsps olive oil
4 4-oz red snapper fillets
8-10 kale leaves, thinly sliced (Or favorite green leafy vegetable; chard, bok choy, chollard greens)


  1. In blender mix 1/2 cup raw cashews, 1/2 cup broth, add basil and a pinch of salt, and puree until smooth. Taste and season accordingly. 
  2. Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.
  3. Transfer fish to a plate.
  4. Wipe out the skillet, add 1 tablespoon olive oil, and heat again.
  5. Add kale (or green vegetable of choice) and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.
  6. Layer the kale on a plate and place fish on top.
  7. Spoon sauce over fish.