This post is sponsored by Blue Diamond Almonds.
Hey there, so “Sriracha” eating for dinner today? I hope you’re hungry because I’m sharing a simple healthy snack followed with a hearty halibut recipe – both with a spicy Sriracha spin.
The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.
If you haven’t been part this condiment craze, Sriracha is an Asian sauce made from chili peppers, garlic, sugar, salt and vinegar. It first was produced by hand in the early 1980s and is sold in a signature squirt bottle with green cap and bearing a rooster on the front (so, I’ve always called it Rooster Sauce). In recent years, Sriracha has developed a cult-like following, but I’ve always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s – while you can get it in your local grocery store today (even Walmart, it’s that mainstream), back then we’d have to venture down to the Asian market in Houston to score a couple bottles.
These days, Sriracha is used just about on everything, not just Thai or other Asian food — you’ll find it used on eggs, meats pizzas, pastas and other entrees as well as a bold flavor for popcorn, chips and nuts. In fact, I’ve been enjoying a couple cans of Sriracha Almonds from Blue Diamond – the flavor is intense and spicy, but not so over-the-top that your taste buds can handle the heat.
We love to enjoy Sriracha Almonds from Blue Diamond just as they are or paired with crispy roasted seaweed for a far eastern-inspired snack. Almonds make a sensible snack any time of day, the protein and heart-healthy fats found in this nut are satiating and take away the “hangries” until mealtime.
I love to make halibut for dinner – it’s such a hearty fish and great source of lean protein. However, the mild, sweet flavor of halibut needs a bit of spicing up in my opinion, so I decided to grind up some of the Sriracha Almonds to create a crunchy topping for this baked shrimp recipe. I’ve paired it with black rich (super rich in antioxidants) and edamame beans for a balanced, nutritious meal.
This is the can you’re looking for in the grocery store!
Are you a Sriracha addict, occasional user, or not so much of a fan?
What’s the craziest thing you’ve used this chili sauce on?
Please share in the comments below. XOXO — Jennifer
- 2 6-ounce halibut steaks
- 2 teaspoons olive oil
- 2 tablespoons almond meal
- 1/2 cup Sriracha flavored almonds by Blue Diamond Almonds
- 2 small sheets roasted seaweed snack I used "gimMe" organic brand
- 1 tablespoon Sriracha sauce for garnish
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Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
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Grind almonds to coarse consistency in food processor.
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Pat halibut steaks dry and drizzle with olive oil. Rub tops of fish with 1 tablespoon of almond meal and then top with ground Sriracha almonds, pressing down into flesh.
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Bake the fish until opaque in the center, about 8 to 10 minutes, depending on thickness.
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Garnish with Sriracha sauce and piece of paper-thin roasted seaweed.
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Serve with black rice and edamame beans , if desired.
