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White Fish Caribe with Cauliflower Risotto


White Fish Caribe with Cauliflower Risotto

The cinnamon and nutmeg in this recipe give it a flavor characteristic of Caribbean dishes.

And because it uses cauliflower instead of rice to make the “risotto”, it’s low in carbs. It's gluten-free, although you could use rice, which is free of gluten.

This dish works equally well with cod, lingcod, or rockfish — and you could certainly use halibut.

White Fish Caribe with Cauliflower Risotto
Courtesy of the Alaska Seafood Marketing Institute; edited by Vital Choice.
Prep time 40 minutes; Cook time 15 minutes
Serves 4

Ingredients

  • 1/4 cup organic extra virgin olive oil or avocado oil
  • 2 small heads of cauliflower or two 12 to 16 oz bags "riced" (finely crumbled) cauliflower
  • 2 cups each chopped fresh asparagus, peas and sliced mushrooms
  • 4 radishes, halved or quartered

  • 2 small avocados, pitted, peeled and chunked
  • 4 Tablespoons apple cider vinegar
  • 1/4 cup organic extra virgin olive oil or avocado oil
  • 10-12 drops liquid stevia (or to taste)
  • 1/2 cup chopped fresh parsley
  • 4 Tablespoons chopped fresh mint leaves
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon sea salt

Directions

  1. Add all ingredients for avocado dressing to a mini-food processor or blender. Blend until smooth, adding water if desired for a thinner consistency. Refrigerate, if needed, until using.
  2. Rinse any ice glaze from frozen fish under cold water; dry with paper towel.
  3. In a small bowl or measuring cup, blend cinnamon, nutmeg, salt and pepper.
  4. Squeeze lime juice over fish. Sprinkle half of the cinnamon mixture over both sides of the fish. (Reserve remaining seasoning for Alaska rockfish Skewers recipe.)
  5. Oil a grill, broiler, or sauté pan; heat over medium-high heat, then add rockfish. Cook 3 to 5 minutes per side, just until fish is opaque throughout.
  6. Serve fish with cauliflower risotto. Drizzle with avocado dressing over all.
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