Grilled Sea Bass With Indian-Spiced Cauliflower Puree
Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or oil to cook the vegetables and keep the fish from sticking to the grill. A cauliflower and potato puree, made with no fat, is a nice accompaniment. The vegetables are simmered then pureed with Indian spices.
If you like, serve warm pita bread and a dish of fresh yogurt sprinkled with chopped mint and garlic to round out the dinner. Bottled tandoori paste is sold at Indian markets and well-stocked supermarkets.
Place the fish filets in a shallow glass dish. Spread the tandoori paste over all sides. Cover with plastic wrap and let marinate while preparing the cauliflower puree.
Spray a skillet with nonstick spray. Cook the onion and garlic, covered, over medium-low heat until the onion is tender, about 10 minutes, stirring occasionally.
Add the ginger, cauliflower, potato and water. Bring to a simmer. Cover and cook until the vegetables are tender, about 20 minutes.
Puree the vegetables in a blender until smooth. Blend in the cumin, coriander, turmeric, salt and lime juice. Keep the puree warm.
Lightly spray both sides of the filets with nonstick spray. Grill the sea bass over hot coals or use an indoor grill pan until the fish flakes easily with a fork, about 3 to 5 minutes per side. Lightly season with salt after turning the fish over.
Serve with the cauliflower puree and garnish with the cilantro and lime wedges.
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