Try this recipe and these other hearty winter wildfish recipes. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>4 large cauliflower steaks, cut from the center of the head with the stem attached</li>
                                            <li>1 tsp olive oil</li>
                                            <li>1/2 Tbsp Paleo Grind Super Radical Rib Rub (see iceagemeals.net to purchase)</li>
                                            <li>2 cups fresh basil</li>
                                            <li> Juice of 1 lemon</li>
                                            <li>2 garlic cloves</li>
                                            <li>2 Tbsp almond flour</li>
                                            <li> kosher salt to taste</li>
                                            <li>1 lemon, quartered</li>
                                            <li>13 oz Alaskan rockfish</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Brush cauliflower steaks with oil, and season with Rib Rub.</li>
                                    <li>Place on a sheet pan and roast at 375° until caramelized on both sides, turning halfway, about 35 minutes total.</li>
                                    <li>To prepare pesto, blitz basil, water, lemon juice, garlic, and almond flour in a blender. Season with salt to your liking.</li>
                                    <li>Coat rockfish fillets with pesto on all sides. Place on a sheet pan, and roast until they reach an internal temperature of 120°.</li>
                                    <li>Place cauliflower steaks on a plate and top with rockfish. Finish each serving with a squeeze of lemon juice.</li>

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