Alaska Rockfish Caribe With Cauliflower Risotto

Easy

Photo credit: Steve Lee

A warm spice rub gives Alaska Rockfish a kick of flavor, especially when topped with bright avocado goddess dressing.

Servings:

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Ingredients

Rockfish

4 Alaska rockfish fillets (about 4-8 ounces each), fresh, thawed or frozen Buy Now
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons each salt and freshly ground pepper
1/4 cup avocado oil
2 tablespoons fresh lime juice

Avocado Goddess Dressing

2 small avocados, pitted, peeled and chunked
4 tablespoons apple cider vinegar
1/4 cup avocado oil
10 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

Cauliflower Risotto

1/4 cup olive or avocado oil, divided
2 small heads of cauliflower (or 2, 12-16 ounce bags riced cauliflower)
2 cups each chopped fresh asparagus, peas and sliced mushrooms
4 radishes, halved or quartered

Instructions

01 Step

Make the avocado dressing

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 ready to use.

02 Step

Prepare the rockfish

Rinse any ice glaze from frozen Alaska rockfish under cold water; dry with a paper towel. In a small bowl or measuring cup, blend cinnamon, nutmeg, salt and pepper. Squeeze lime juice over fish. Sprinkle half of the cinnamon mixture over both sides of the fish. Reserve remaining seasoning for another recipe.

03 Step

Broil the fish

Spray-coat a grill/broiler/sauté pan; heat over medium-high heat, then add rockfish. Cook 6-8 minutes per side for frozen rockfish or 3-5 minutes per side for fresh/thawed fish, just until fish is opaque throughout. Set on a plate and cover loosely with foil while finishing the cauliflower risotto.

04 Step

Meanwhile, make the cauliflower risotto

Chop fresh cauliflower into tiny florets (or “rice”), if using. Heat oil over medium heat in non-stick sauté pan. Add riced cauliflower, asparagus, peas and mushrooms; sauté 3 to 5 minutes. Remove from heat and keep warm.

05 Step

Plate and serve

Divide the risotto among 4 plates, top with a rockfish fillet and drizzle with avocado goddess dressing. Serve immediately.

More Seafood that works well with this seafood

The best alaskan seafood

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The best alaskan seafood

Buy Now

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