Nutty fried cauliflower florets plus raw shavings of the vegetable's stem give flaky striped bass more complexity (and panache) than the usual fish with lemon.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Equipment:
Serve with:
Preparation
Step 1
Shave floret portion of cauliflower with a knife to create cauliflower "confetti" (3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.
Step 2
Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower "confetti" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.
Step 3
Discard oil and wipe out skillet. Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers. Season fish with 1 tablespoon salt and 1/2 teaspoon pepper. Sear, skin side down, 8 minutes. Turn fish and cook until just cooked through, 3 to 4 minutes.
Step 4
Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon salt.
Step 5
Place fish, skin side up, on top of cauliflower slices. Top with cauliflower confetti and drizzle with vinaigrette.
