Pan-Seared Snapper with Cauliflower "Risotto" 

If you follow me you know I am all about fast and easy recipe ideas. Especially during the week. Who has time to pour over a cookbook and gather all the ingredients for an elaborate dish? Not this mama. And I am sure you agree because you’re here reading this recipe post! I am going to be working on a post soon that incorporates a lot of my “no recipe, recipes” because that is a lot of what my weekly meal plan looks like. I usually plan to cook at least 3 meals a week, 4 max. The rest of the time I either do take out, pop in a frozen cauliflower pizza or just throw together whatever is left in the fridge.

This dish may look and sound complicated, but I promise you it is so simple. Simple ingredients, simple instructions and it is full of flavor. I love a good lemon-butter fish dish too. I use a combination of ghee butter and grassfed butter. If you’re afraid to use butter, don’t be and read this post. Blending some of the cauliflower is a great little trick to add creaminess to the “rice”.

Please let me know if you make it by sharing on Instagram and tagging me! I love to see all of you make my creations :-) !

xx,

Angelica

Pan-Seared Snapper with Cauliflower "Risotto" 

Ingredients: 

  • 1 lb of Snapper or a flaky white fish

  • 6 tbsp of ghee or grassfed butter

  • 1/2 cup vegetable broth or white wine

  • Juice of 1 lemon

  • Salt & Pepper

For the “Risotto”

  • 2 bags of cauliflower rice

  • 1/2 onion diced

  • 2 cloves garlic

  • 2 tbsp of ghee or grassfed butter

  • 1 tbsp olive oil

  • 1/2 cup vegetable stock

  • 1/2 - 1 cup of Parmesan Cheese (I am liberal with this bc i love a cheesy risotto)

Instructions: (for the fish)

  1. Melt 2 tbsp of the butter or ghee in a cast-iron or other large skillet over medium/high heat. Liberally season the snapper with the sea salt. Once the butter is melted and the pan is HOT, lay the snapper down in the hot skillet. Cook on this side for 3 to 4 minutes, or until the snapper develops a slight golden brown color.

  2. Carefully remove the fish from the pan and set aside on a plate. The fish will not be completely cooked.

  3. Add in the remaining butter and the onions to the pan. Saute onions for about 8 minutes or until translucent. Add in the white wine/broth and bring to a boil, scraping off any remnants from the fish and onions. Basically your are deglazing the pan here for that ultimate flavor.

  4. Once sauce is boiling, turn to low and let simmer for about 3-5 minutes. Add in the fish and continue to let simmer until fish is cooked through, about 3 minutes. Fish will easily flake when finished.

Instructions for “Risotto”:

  1. Heat the oil and butter in a large sauce pan over medium heat. Add in the onions, stirring occasionally until lightly browned, about 5 minutes. Stir in the garlic and cook until aromatic, for another minute.

  2. Stir in cauliflower and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.

  3. Transfer 2 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Blend until smooth.

  4. Mix in the puree with the rest of the cauliflower in the pan over med- low heat.

  5. Stir in salt, pepper and parmesan cheese. I use a lot bc why not? you’re already being good by cutting out the rice! Turn off heat and BOOM!

Serve the Fish with sauce over the rice. It is SOOO GOOD.

Mangia <3

recipesAngelica Flanigan