Back at it with another adventure in cauliflower and deliciousness in the seafood realm. The Kroger may have decent prices, but the selection is a little lacking if you don’t want tilapia. The haddock was the best looking fish they had, which was great since I wanted to do something with skin. Don’t be scared of fish skin! When done well, it can have loads of flavor and probably vitamins or something else you’re supposed to have in your diet.
And since the challenge this month is cauliflower, I too wanted to offer a way for someone who may not like the white fibrous cabbage flower, giving it flavors you may not usually associate with it. I have to admit, I thought I was doing something novel, but apparently grated cauliflower “rice” has had its day already. Well, no one told me and I forgot to ask! I decided to call mine couscous because I think it fits the texture and I lightly boiled it with chicken broth. So there, rest of the Internet. Also, it was delicious. Please try cauliflower again if you think you don’t like it.
NOTE: The grilled green tomatoes are a retread– a delicious, amazing retread. Can you find the post where they were used before?
Brown Butter Sauteed Haddock
2 large filets haddock, skin on
Salt to coat skin
Salt, Pepper, Paprika to flavor meat
3/4 stick butter
Brown 1/2 stick of butter in pan by melting over medium heat. After a few minutes the butter will foam and then die down. Swirl pan regularly. Brown bits will form on bottom of pan and butter will take on a nutty aroma. Remove from heat
Coat the skin side of the fish in salt and spice the top. Allow the salt to sink into the skin for about 15 minutes (use this time to prep your caulicous).
When ready to cook fish, melt 1 tbsp butter in pan over medium high heat. Scrape skin with paper towel and pat dry. Cook skin side down. Spoon 1 tbsp brown butter over top of fish and cover. About 4 minutes, the skin should release from the pan. Flip for less than one minute, remove from heat at top with additional brown butter. Serve atop the cauliflower.
1 head cauliflower
4 cloves garlic
2 tbsp olive oil
1 cup chicken broth
Salt and Pepper
2 red tomatoes, diced
2 yellow tomatoes, diced
1/4 cup italian parsley
Grate the cauliflower with a hand grater into a bowl. (I should have taken a video, but I needed both of my hands for the grating). Be sure to get all the fluffy parts and a good bit of the stems.
Heat the oil over medium in a deep pan with garlic. Add the cauliflower and stir to coat. Add the broth and season. Stir and cover, reduce heat to medium low. After 10 minutes, add the parsley.
In a separate pan, stew the tomatoes until mushy. Add to cauliflower after the parsley, close to time to serve.
When plating, pile the “couscous” and place the green tomatoes on the side. Gingerly place the fish on top and garnish. This is beautiful, rich plate of food, one where you don’t feel like you are eating the white broccoli stuff.