Dinner

Peixe Grelhado com Molho de Caju & Espinafre Refogado

Name: Peixe Grelhado com Molho de Caju & Espinafre Refogado
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Ingredients: 2 whole sea bass fillets (6–7 oz each) or 1 whole small sea bass (12–14 oz), gutted and cleaned; ½ cup roasted cashews (unsalted); ½ cup fish or vegetable broth; 2 tbsp lime juice; 1 tbsp coconut milk or heavy cream; 3 cloves garlic, minced, divided; 3 cups fresh spinach; 2 tbsp olive oil, divided; salt and pepper to taste; 1 tsp grated fresh ginger (optional but traditional)

A whole firm white fish (or thick fillets)—sea bass or snapper—grilled until the skin is crispy and flesh is flaky. Served with a silky, tangy cashew cream sauce and garlicky sautéed spinach. Pure coastal Brazil, ready in 20 minutes.

525cal per serving 37gprotein 17gcarbs 36gfat 8min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this