Seabass with Mashed Cauliflower Spinach & Peas
WOW! This Chilean Seabass with Mashed Cauliflower, Spinach, and Peas is an absolutely delicious meal! The cauliflower spinach and peas are the perfect compliment to this mild, flaky fish. This is a great meal to make for a special occasion or date night in!
2 - 6 oz Wixter Chilean Seabass fillets
1 small head Cauliflower, chopped
2 Garlic cloves, skins removed
2-3 tbsp Milk or Unsweetened Almond Milk
2 tbsp Butter or Ghee, divided
Salt and Pepper, to taste
1 tbsp Olive Oil
1 - 8 oz bag Baby Spinach
1/2 cup Peas (fresh or frozen)
1-2 sprigs fresh Thyme
STEP 1: In a large pot bring 1-2 inches of water to a simmer and add a steamer basket. Place the chopped cauliflower and whole garlic cloves in the steamer basket and cover for 10-15 minutes until cauliflower is tender.
STEP 2: In a food processor add the steamed cauliflower and garlic, milk and 1 tablespoon of ghee or butter and process until smooth and taste for salt. Set aside.
STEP 3: In a large frying pan add 1 tablespoon of butter and olive oil over medium heat.
STEP 4: Season fish with salt and pepper and cook 4-5 minutes per side until fish reaches 135°F internal temperature. Remove the fish.
STEP 5: Add the bag of spinach, frozen peas and thyme leaves to the pan and bring the heat down to medium low. Sauté until lightly wilted and remove from heat.
STEP 6: To assemble, divide the mashed cauliflower onto two plates, follow with the spinach and peas and top with fish.