Seared Black Rockfish (Black Bass) with Purple Cauliflower Pureé

Seared Black Rockfish (Black Bass) with Purple Cauliflower Pureé

A soulful and creative take on black rockfish, this dish is light, flavorful, healthy, and delicious. Enjoy!

Seared Black Rockfish (Black Bass) with Purple Cauliflower Pureé | Sitka Salmon Shares

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 4


  • 4 (6-ounce) black rockfish (black bass) fillets
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 large head purple cauliflower
  • 1 tablespoon goat cheese
  • ¼ cup melted butter
  • ½ cup microgreens
  • 1 tablespoon balsamic vinegar


Trim and clean the florets from the cauliflower. In a large frying pan add ¼ cup of water. Boil. Blanch by adding florets in a single layer, cover and cook until tender, about 5 minutes.

Transfer cooked florets & liquid to a blender. Add goat cheese, melted butter, and season with salt and pepper. Blend until smooth. Keep warm.

Season black rockfish with salt & pepper. Heat a skillet over medium heat. Add olive oil. Carefully place the fish in the hot oil. Sear for about 5 minutes or until it comes off easily. Turn fish over and cook for another 3 minutes.

Plate black rockfish over purple cauliflower pureé. Garnish with microgreens & a dribble of balsamic vinegar.

Sujhey’s pro cooking tip: When searing, leave the fish alone for 5 minutes and wait for it to “sear off” the pan. This will guarantee a beautiful, crunchy sear.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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