Seared Bass with Cauliflower Duo

Ingredients for Seared Bass with Cauliflower Duo

• 1 small head cauliflower (1 to 675g), leaves discarded

• 1/2 cup vegetable oil

• 60ml plus 45ml olive oil, divided

• 4 (1-inch-thick) pieces striped bass or mahi mahi fillet with skin (170g each)

• 2 tablespoons fresh lemon juice

• an adjustable-blade slicer

• a green salad

Shave floret portion of cauliflower with a knife to create cauliflower "confetti" (725 to 950ml ). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.

Heat vegetable oil and 60ml olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower "confetti" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.

Discard oil and wipe out skillet. Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers. Season fish with 1 tablespoon salt and 1/2 teaspoons pepper. Sear, skin side down, 8 minutes. Turn fish and cook until just cooked through, 3 to 4 minutes.

Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoons salt.

Place fish, skin side up, on top of cauliflower slices. Top with cauliflower confetti and drizzle with vinaigrette.

Avvertenza

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