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>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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