Grilled Fish Cauliflower Rice Bowl

Serves:
2 people
Prep Time:
00h 30
Cook Time:
00h 10

Tangy mango salsa pairs with a salsa-verde cauliflower rice for a delicious take on grilled fish that even the newest cook in the kitchen can prepare.

View this recipe on Gaby Dalkin's website - What's Gaby Cooking

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Ingredients and Method

Ingredients

  • FOR THE CAULIFLOWER RICE
  • 4 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1 lemon
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup salsa verde
  • FOR THE FISH
  • 2 pounds salmon
  • 2 tablespoons All Things Seafood Seasoning
  • FOR THE SALSA
  • 2 cups diced fresh pineapple, 1/4 inch pieces
  • 1 cup diced mango, 1/4 inch pieces
  • 1/2 cup finely diced red onion
  • 3 thinly sliced scallopns, green parts only
  • 2 tablespoons finely chopped red jalapeño chile pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh lime juice
  • kosher salt
  • freshly ground black pepper
  • FOR THE SALSA VERDE
  • 1 head parsley
  • 1 head cilantro
  • 20 leaves basil
  • 2 cloves garlic
  • 2 tablespoons capers, rinsed
  • 2 tablespoons red wine vinegar
  • 1/2 or 3/4 cup olive oil
  • kosher salt
  • freshly ground black pepper

Method

  1. FOR THE SALSA VERDE: In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20-40 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
  2. FOR THE SALSA: In a medium bowl combine the diced pineapple, mango, red onion, scallions, jalapeño, cilantro, chives and lime juice. Toss to combine and season with salt and pepper. Let the salsa chill for 30 minutes in the refrigerator before serving.
  3. FOR THE CAULIFLOWER RICE: Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice, about 30 seconds. Work in batches if necessary and don’t over process or it will get mushy.
  4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 3-4 minutes. Season with salt, pepper and a squeeze the juice of ½ of a lemon on top to help remove any bitterness from the raw cauliflower. Remove from the skillet and toss with the ¼ cup of salsa verde. Portion the “rice” into 4 serving bowls.
  5. FOR THE FISH: Preheat an indoor or outdoor grill over medium high heat. Drizzle the fish with a touch of olive oil and liberally season it with All Things Seafood seasoning.
  6. Grill the fish on the preheated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and have a golden crust. Remove the fish from the grill and squeeze the remaining lemon juice over the fish.
  7. Divide the fish into even servings on top of the cauliflower rice. Top with equal amounts of the pineapple mango salsa. Season with salt and pepper and serve.
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