Hey guys, happy Sunday! Sorry I’ve been MIA for a bit…took a little trip to Hawaii and subsequently got stuck there for a couple more days than planned because flights were so full! Things could be much, much worse 😉 So, maybe I’ll come up with a treat recipe sometime this week, but let’s face it…I had enough Mai Tai’s that I will not be needing any treats any time soon! Instead I’m making this fun dish that features treats from the sea! Is that a weird phrase? Probably.
So I read an article a couple weeks ago that said that purple foods are in. Which seems like a no brainer to me because I’ve always loved purple. And why not eat it? Anywho, purple cauliflower is interesting because it tastes exactly like white cauliflower. But I felt like I needed some extra color on this dish rather than plain old white cauliflower.
Look how pretty! This is a medium sized cauliflower and these were all the steaks that I could really make out of it – perfect if you’re only serving 4. But I will warn you that the size of the cauliflower vs how many steaks you get is a little deceiving. So if in doubt, size up!
Roasted carrot mash is super delish and if you wanted to mix things up a bit, do half carrots and half butternut squash. Just take a bath in that vitamin A! Those little burned black specks are shallots that I attempted to roast with the carrots and almost immediately regretted…but never to fear. I learned by mistake so you don’t have to.
Okay so gremolata – it’s this awesome, fresh, herb-y topping that pulls this whole dish together. If you’ve never had it, you could maybe think of it as a cross between a pesto and a salsa..maybe? I guess it’s really it’s own thing, but trust me when I say it’s perfect on top of this dish.
Pan Seared Mahi with Roasted Carrot Mash, Purple Cauliflower Steaks and Gremolata
Yield: 4 servings • Calories per serving: 316 calories • Fat: 6 g • Protein: 37 g • Carbs: 32 g • Fiber: 11 g • Sugar: 15 g • Sodium: 463 mg • Cholesterol: 120 mg
Yield: 4 servings • Calories per serving: 316 calories • Fat: 6 g • Protein: 37 g • Carbs: 32 g • Fiber: 11 g • Sugar: 15 g • Sodium: 463 mg • Cholesterol: 120 mg
Ingredients:
- Four 6 oz raw Mahi Mahi fillets
- 15 medium carrots
- 1 medium head purple cauliflower
- 1/2 cup Italian parsley, chopped and divided
- 1/4 cup unsweetened vanilla almond milk
- 2 1/2 tbsp shallot, diced and divided
- 2 tbsp lemon zest
- 1 tbsp olive oil, divided
- 1 tsp lemon juice
- 1 tsp Flavor God Lemon & Garlic Seasoning
- Salt to taste
Dry rub ingredients:
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp sea salt
Directions:
- Combine parsley with lemon zest, 1 1/2 tbsp diced shallot, 1 tsp olive oil and a pinch of salt. Set aside.
- Pre-heat oven to 425 degrees.
- Cut carrots diagonally into 1-2″ pieces and toss in 2 tsp olive oil. Line a baking sheet with foil or SILPAT and arrange carrots in a single layer. Bake at 425 degrees for 30-35 minutes or until tender, ensuring edges do not burn.
- While carrots are roasting, cut cauliflower into 3/4″ thick “steaks.” Lightly brush with olive oil and sprinkle with Flavor God seasoning. Line a baking sheet with foil or SILPAT and arrange cauliflower in a single layer on the sheet. Bake at 425 degrees for 15 minutes, then carefully flip the cauliflower and continue to bake for another 10-15 minutes.
- Once carrots are roasted, remove from baking sheet and place in a bowl with 1 tbsp parsley and almond milk. Mash until they have your desired consistency. Divide carrot mash evenly among 4 plates. Layer cauliflower steaks on top of carrot mash.
- Pat mahi fillets dry with a paper towel, then rub both sides with spices from the dry rub. Heat 2 tsp olive oil in a pan over medium high heat. Place mahi fillets in the pan and sear for about 3 minutes per side or until cooked through and the fillet flakes easily with a fork.
- Add mahi to the plates with cauliflower and carrot mash and top with gremolata.
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