White Fish with Pistou
with cauliflower rice / summer vegetable saute
This summery French-inspired meal is a colorful way to start off the week.
Smarts: Pistou is a French basil sauce that is just like pesto except without the pine nuts. Be sure to make a double batch tonight if you're going to make Wednesday's soup.
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Asparagus - 1 bunch , chopped
- Green beans - 8 oz , trimmed and chopped
- Tomatoes, cherry or grape - 1 1/2 cups , halved
- Lemons - 1 , wedges
- Fish, any white variety - 1 lb
- Butter - 2 Tbsp
- Oil, olive - 1 1/2 Tbsp
- Garlic - 2 cloves , peeled
- Basil leaves, fresh - 1 1/2 oz
- Oil, olive - 1/4 cup
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make pistou - (Double if making Wednesday’s meal.) Peel garlic cloves. Place garlic cloves and basil leaves in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pistou) until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Asparagus / Green beans - Trim and chop into bite-sized pieces. Combine. (Can be done up to 5 days ahead)
Tomatoes / Lemons - Prep as directed. Store separately. (Can be done 1 day ahead)
Fish - Rinse and pat dry. Season with some salt and pepper.
Heat a large saute pan over medium heat. Add butter (portion for saute). When butter melts, add asparagus and green beans with some salt. Saute until tender, 5 to 8 minutes.
Add tomatoes to vegetables and saute until tomatoes soften slightly, about 2 minutes more. Squeeze about half the lemon wedges into the saute. Season with some salt and pepper.
Move pan with the vegetables off the heat and cover to keep warm. (If you want to use the same pan to cook the fish, transfer the vegetables to a serving platter and wipe out the pan.)
Place a nonstick pan over medium heat. Add olive oil (portion for fish). When oil is shimmering, add fish and leave it to sear on one side until golden brown, ~2 minutes. Flip fish and cook the other side until it flakes easily, 2 to 4 minutes more (depending on thickness).
If cauliflower rice was made ahead, reheat in the microwave.
Serve fish over cauliflower rice with vegetable saute on the side. Serve pistou over fish (reserve half the pistou if doubled). Serve extra lemon wedges on the side. Enjoy!