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Blakened Red Snapper with Cauliflower "Rice" and Asian Cucumber

February 23, 2015

This dish is so simply delicious. It is wildly easy. And its crazy crazy healthy. The "rice" is made of cauliflower. Its lean fish with some Cajun blackening. And rice wine vinegar pickled vinegar. Its fusion at its finest. Spicy Cajun and cooling Asian cucumbers. And if you've been following my fish market saga this week, it concludes today. Yes, you're welcome. I am done with back to back to back to back fish menu items. There are a couple of hyperlinks below (Cajun seasoning and cauliflower rice) so pay attention.
Serves 4

 

Ingredients:
4 Red Snapper filets (you could use grouper, halibut or any other white-ish flakey fish)
Cajun Seasoning (click hyperlink for ingredients and instructions)
1 tsp coconut oil (for cooking)
2 English cucumbers
1 cup rice wine vinegar
1 tbsp salt
1 tbsp sugar
1 tbsp sesame oil
pinch of red pepper flakes
(Cauliflower "Rice"-ingredients listed for reference but I will provide I hyperlink below for instructions)
head of cauliflower
bushel of cilantro
1 lime
1 tsp coconut oil
salt and pepper to taste

 

Instructions:
1. Begin by pickling the cucumbers, they have to sit for 20-30 minutes.
2. Using a mandolin, slice the cucumbers as thinly as possible.
3. In a mixing bowl combine 1 cup rice wine vinegar, salt, sugar, sesame oil and a pinch of red pepper flakes. Stir with a fork.
4. Add the cucumbers. If they are not completely submerged in the mixture, go ahead and top it off with a little- water. Stir occasionally as you prep the rest.
5. Prepare the Cauliflower "Rice". (Estimate about 10 minutes of cook time.)
6. Sprinkle the fish with the Cajun Seasoning and add it to the pan with 1 tsp of melted coconut oil. (You could always use olive oil or grapeseed oil.)
7. Cook roughly 4 minutes per side or until the fish begins to flake.
8. Plate the cauliflower rice, then the fish and top it with the pickled cucumber slices. Go ahead and garnish with sesame seeds if you have them.
Enjoy

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August 2, 2018

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