As I promised you, a dish using the cauliflower rice I posted yesterday. You will not regret preparing this dish. Is not only good looking but it tastes amazing! BONUS, SUPER HEALTHY!
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $10.70 or $5.35 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
4 flounder fish filet ($2.70)
1 c. broccoli florets ($1.00)
2 c. cauliflower rice ($1.00)
2 c. pre-washed Kale ($1.50)
4 garlic cloves, chopped (.30)
1 small onion, chopped (.40)
2 red “ajicitos” or ½ red bell pepper, chopped (.15)
1 tbsp. salad olives, drained (.55)
½ c. white wine ($1.00)
2 ½ tbsp. Angie’s basting olive oil (.45)
2 tsp. Angie’s dry seasoning (.40)
1 avocado ($1.25)
Season the flounder steaks with 1 tbsp. Angie’s Basting and 1 tbsp. Angie’s Dry Seasoning. Set aside.
If you haven’t done it, process the cauliflower head into rice to get 2 cups.
Drain and cop the olives, set aside. Briefly, steam the broccoli until tender but firm and set aside.
In a skillet with pan-sear the fish steaks in its oil marinade with the chopped garlic and onion. Remove when golden, set aside to rest.
In the same skillet add more basting oil, if needed, and sauté the kale and peppers briefly until the kale turns into a glossy bright green. Remove immediately and set aside.
Adding more basting oil if needed to the pan, sauté the cauliflower rice briefly, adding 1 tsp. Angie’s dry seasoning (or the one of your choice) and the wine until the grains are tender but not mushy.
To plate in the bowls, add the cauliflower rice at the bottom, then the broccoli, pepper and kale mix and finally, the fish on the sides, garnishing with the chopped olives and a nice slice of avocado in the middle.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.