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Week of 10/14/13

Active: 20 min Total: 30 min
Original
Cuisines
European - Mediterranean
Save recipe
36

Ingredients

Metric
Servings:
4
Fish with Tomatoes, Peppers, and Olives:
  • White fish fillets (4 to 6 oz) - 4 ((Cod, halibut, tilapia, ono would all work. I used ono because that's what was in my freezer already))
  • Garlic - 3 cloves , minced
  • Onion - 1 , chopped
  • Red peppers - 2 , chopped
  • Kalamata olives - 4 oz , sliced ((olives soaked in water or fresh from the deli will be less salty))
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Ghee - 1 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can ((sub 4 fresh roma tomatoes chopped))
  • Maple syrup - 1/2 tsp
  • Extra virgin olive oil - 2 Tbsp
  • Lemons - 1/2 , wedges
Quinoa (1 1/2 cups):
  • Cauliflower - 1 head , pulsed in a food processor
  • Ghee - 1 Tbsp
  • Chicken stock - 1 1/2 cups

Prep

  1. Fish - Rinse and dry fish. Salt & pepper.
  2. Garlic / Onions / Red Peppers / Olives - Prep as directed. (Can be done up to 3 days ahead)
  3. Cauliflower rice - Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead)

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Make

  1. Heat a non-stick skillet or saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil with 1 tbs. (15 ml) ghee. Once melted and heated, add fish fillets, and then give your pan a shake. Let the fillets settle and get a golden sear, ~2 minutes, before flipping. Sear on the other side for ~2 minutes. Remove from pan and set aside.
  2. Add another tbs. of cooking oil to the pan and then the garlic. Once you can smell the garlic, add the onions with a dash of salt. Saute until softened, ~3 minutes.
  3. Next add in tomatoes, red peppers, and maple syrup with another dash of salt. Cook for another 5 minutes. Season vegetables to taste with salt, pepper, or a sweetener.
  4. Add in olives and nestle fish back into the sauce. Cook until fish is done, ~3 minutes per half inch of fish. Season vegetables to taste with salt, pepper, or a sweetener.
  5. Serve fish on top of vegetables. Drizzle fish fillets with extra-virgin olive oil and serve with lemon wedges side of cauliflower quinoa.

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