Any kind of mild, firm fish can be used for this recipe. The preparation is simple and flavorful. Serve with a fresh salad and enjoy with a nice bottle of white. The cauliflower puree is creamy and delicious and the salsa verde is the perfect complement and adds a beautiful rich color to the dish.
Ingredients
Fish
- 4-6 oz fillets of Mahi Mahi
- Butter
- Salt & Pepper
Cauliflower Puree
- 1 Bunch of cauliflower
- 2 Tbsp unsalted butter
- Salt & Pepper
- 1/4 C water
Salsa Verde
- 1 C parsley chopped and loosely packed
- 1/4 C basil chopped and loosely packed
- 1 Tbsp capers
- Zest of one lemon
- 1 Tbsp shallot, minced
- 2 anchovies
- 1/2 cup extra-virgin olive oil
- Chile flakes
- Salt & Pepper
- 4 sliced lemons
Instructions
Cauliflower Puree
- Salt and Pepper the fillets and set aside.
- Cauliflower Puree
- Take the head of cauliflower and core and cut into small florets.
- Put into steamer basket and steam until tender.
- About 10-15 minutes
- Add butter to blender, and add in steamed Cauliflower with the water.
- Blend until smooth,
- Salt and pepper to taste.
- Keep warm and set aside.
Salsa Verde
- Place all ingredients except the oil in a blender.
- With the machine running pour into oil and blend until the sauce is smooth and bright green.
- Put into squirt bottle, reserve.
Fish
- Add butter to sauce pan until bubbly.
- Add fish to hot pan and cook for 3 minutes per side until golden and crispy.
- Set aside to assemble.
Assembly
- Take Cauliflower Puree and put on bottom of plate.
- Add fish fillet.
- Drizzle Salsa Verde over the top of fish.
- Top with sliced lemon
- Serve
Notes
Created By | Pepper Weinglass
Nutrition
- Serving Size: 4