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Fish and Shellfish, Mains

Grilled Sea Bass With Indian-Spiced Cauliflower Puree

Grilled Sea Bass With Indian-Spiced Cauliflower Puree
Los Angeles Times

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 ... Read more

Total time: 45 minutes | Serves 4
  • 4 (5-ounce) sea bass filets
  • 2 tablespoons tandoori paste
  • Nonstick cooking spray
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 1 tablespoon minced ginger root
  • 1/2 head cauliflower, broken into florets (about 1/2 pound)
  • 1 small white boiling potato, peeled and cubed
  • 1 cup water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • Salt
  • Cilantro sprigs, lime wedges, for garnish

Step 1Place 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.

Step 2Spray 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.

Step 3Add the ginger, cauliflower, potato and water. Bring to a simmer. Cover and cook until the vegetables are tender, about 20 minutes.

Step 4Puree the vegetables in a blender until smooth. Blend in the cumin, coriander, turmeric, salt and lime juice. Keep the puree warm.

Step 5Lightly 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.

Step 6Serve with the cauliflower puree and garnish with the cilantro and lime wedges.


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