Seared Black Rockfish with Purple Cauliflower Pureé
Prep time: 10 min | Cook time: 15 min | Total time: 25 min
Growing up in Venezuela, Sujhey Beisser was immersed in a vibrant food culture. At home as a child she would watch her mother, aunts, and grandmother cooking, which cultivated an early curiosity about food. She’s since developed this curiosity about the culinary craft into her passion, which she expresses through her food blog, Five Senses Palate.
Now, living in Madison, WI, Sujhey uses her memories of living in Latin America as inspiration, and with local ingredients encountered in Wisconsin she cooks up mouth-watering recipes for her family, and now for you.
A soulful and creative take on black rockfish, this dish is light, flavorful, healthy, and delicious. Enjoy!
- 4 (6 oz) black rockfish (black bass) fillets
- 2 Tbsp olive oil
- Salt and pepper
- 1 large head purple cauliflower
- 1 Tbsp goat cheese
- ¼ c melted butter
- ½ c microgreens
- 1 Tbsp 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.