Pan Roasted Lemon Fish with Mustard Greens, Cauliflower, and Preserved Meyer Lemon

Photo by Rush Jagoe

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4 servings

    Cauliflower Purée
  • ½ head cauliflower
  • 1 cup heavy cream
  • Water as needed
  • Pinch of salt
  • White pepper
  • Pan Roasted Lemon Fish
  • 2 tablespoons canola oil
  • 4 portions lemon fish (cobia), 3−4-ounce filets
  • Salt
  • White pepper
  • 1 tablespoon cold butter
  • 2 thyme sprigs
  • Mustard Greens
  • 1 tablespoon canola oil
  • 2 quarts picked and washed mustard greens
  • 1 teaspoon shallot, peeled and diced
  • 1 teaspoon butter
  • Salt
  • Roasted Cauliflower
  • 1 tablespoon canola oil
  • ½ head cauliflower, sliced into ½-inch-thick slices
  • Salt
  • Preserved Meyer Lemon Vinaigrette
  • 2 tablespoons white wine vinegar
  • 20 pieces preserved Meyer lemon, julienned
  • 1 teaspoon shallot, brunoised
  • Squeeze of lemon
  • Pinch of salt
  • Cracked black pepper
  • 6 tablespoons extra virgin olive oil
  1. For the cauliflower purée, place all ingredients in a medium pot, making sure to add enough water so cauliflower is just covered by the liquid. Bring to a  boil and then lower to a simmer. Simmer for 45 minutes.
  2. While purée is simmering, prepare fish. Heat canola  oil in a large cast iron or heavy pan. Pat fish dry and season with salt and white pepper. Sear fish on one side.
  3. Lower to medium heat. Turn fish over and add the butter and thyme to the pan. Gently spoon the butter over the fish until fish is cooked through, about 3−5 minutes. Remove and keep warm until rest of dish is ready.
  4. For mustard greens, add oil to same pan and bring to high heat. Wilt the greens slightly and add shallot and butter. Season with salt and remove from the pan.
  5. For roasted cauliflower, add oil to same pan and bring to high heat. Add cauliflower and lower to medium heat. Caramelize both sides and remove to a paper towel-lined dish. Season with salt.
  6. For the vinaigrette, combine all ingredients, except pepper, lemon, and oil, in a bowl. Allow to macerate for 20 minutes. Whisk in the oil slowly and crack the pepper directly into the vinaigrette.
  7. Place the cooked cauliflower purée that’s been simmering in a high-powered blender and blend with just enough of the liquid to form a smooth purée, about ¼ of the amount in the pot, discarding the rest. Adjust seasoning.
  8. To plate, place a little of the purée on four plates. Arrange the roasted cauliflower, mustard greens, and lemon fish. Spoon vinaigrette over the fish and vegetables and serve.
  • from The Local Palate

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