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1
In a shallow dish, combine all the marinade ingredients.
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2
Add the fish fillets, turning to coat them.
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3
Cover and refrigerate, turning once, for 30 minutes.
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4
Meanwhile, in a food processor, process the bread cubes on high speed for one minute, until they're crumbly but not totally fine.
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5
Add the papaya, curry powder, salt and garlic.
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6
Pulse on low speed 15-20 times, until the papaya has been thoroughly incorporated into the bread.
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7
You should have coral-colored bread with tiny bits of fruit throughout.
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8
Coarsely chop one ounce of the cashews, then stir the coarsely chopped nuts and herbs into the bread coating.
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9
Preheat the oven to broil.
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10
Coat a baking sheet with non-stick cooking spray.
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11
Remove the fillets from the marinade and place them on the baking sheet.
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12
Discard the marinade.
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13
Using a spoon or knife, cover the top and sides of the fillets with the coating.
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14
Finely chop the remaining 1/2 ounce of cashews and sprinkle them over the top of the coated fish.
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15
Broil for five minutes, until the bread and cashews start to brown and get a crusty look.
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16
Reduce the heat to 500 degrees and bake an additional 3-5 minutes, until the fish flakes easily with a fork.
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17
Use a spatula to remove the fish from the baking sheet.
