May 26 , 2015 – Hungry Uncle’s Kitchen
This exotic sounding dish is far too tasty to be this simple but alas is . You hear that politicians, EVERYTHING DOESN’T HAVE TO BE THAT #!@**XX?ING COMPLICATED! But then again if you understood that then you wouldn’t continue to……Oh, I’m so sorry don’t know where that came from. I guess it it’s my ever-growing disgust with both sides of the aisle. Back to things culinary.
You want to come up with a flavorful dish but don’t have too much time? Don’t you worry all you frustrated home cooks, Hungry Uncle and his Bajan Barbeque Sauce are here to help.
- INGREDIENTS-This recipe makes about 4 servings.
¼- ½ lb (depending on appetite) per person of skinned and deboned Mahi Mahi (or other firm white fish of your choosing)
- One head of cauliflower
- Vegetable oil (any type that can withstand high heat)
- 2-3 tablespoons of Coconut oil
- 2 tablespoons of Yellow Curry powder
- Sea Salt
- Finely ground White Pepper
- Hungry Uncle’s Bajan Barbeque Sauce. About ½ -1 tablespoon per filet depending on size
- Take your fish out of the fridge about 20 minutes before you start cooking it. It will cook more evenly at room temperature.
- Preheat your oven to 500 degrees with a rack in the highest position that will allow your pan to fit without touching the heating elements.
- Fill a 4 quart pot about half way with water .
- Remove the leaves from the cauliflower and cut into even size pieces of 1”-1 ½ ”. It doesn’t have to pretty since it’s going be pureed. Place in a colander and rinse with cold water.
- Bring your pot of water to boil. Carefully add the cauliflower to the boiling water and cook for about 5 minutes until tender but not mushy.
- While the cauliflower is cooking, preheat your pan to medium-high heat. I recommend non-stick as long as it can stand up to a 500 degree oven. While the pan is heating, coat both sides of the fish fillets with the vegetable oil and sprinkle with salt and pepper. If you haven’t used a non-stick pan, you must coat your pan with a couple of tablespoons of oil to prevent sticking. I recommend doing this prior to heating the pan-be careful not to overheat the pan to the point where the oil burns. Also be aware, do not to get burned by any oil that may pop out of the pan while heating or cooking.
- Sear the fish on each side for about two minutes.
- Turn off the heat and coat the filets with Hungry Uncle’s Bajan Barbeque Sauce
- Place the pan in the oven and cook for about 3-5 minutes. Check your fish after 3 minutes to make sure it’s not getting overcooked. The fish should be just barely firm. Don’t overcook your fish. Your palate will thank you!
- Around the time the fish goes into the oven your cauliflower should be done cooking. Drain thoroughly in a colander.
- Put the drained cauliflower back into the pot. Add the coconut oil, curry powder, salt and pepper. Puree with an immersion blender until smooth but not soupy. If you don’t have one you can use a potato masher or a fork. This will take longer and not provide the same smooth consistency. The blender is a worthwhile investment. Please note, you can adjust any of the ingredients that get added to the cauliflower either up or down according to taste.
- When the fish is done cooking remove from the oven and carefully place the filets on a warm plate to rest for about 2 minutes.
- Spoon about 1/3 cup of puree onto the warm plates and top with the fish filets.
That wasn’t so hard, was it? Guys and gals this easy recipe is a great way to cook your way into someone’s heart. They’ll never know how easy it was…. Look at that, Hungry Uncle is now providing relationship advice…and all at no additional charge! Happy cooking and eating………….