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Alaska Rockfish Caribe with Cauliflower Risotto

ALASKA ROCKFISH CARIBE WITH CAULIFLOWER RISOTTO
A warm spice rub gives Alaska rockfish a kick of flavor, especially when topped with bright avocado goddess dressing.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Servings: 4

Ingredients

  • Avocado Goddess Dressing

  • 2 small avocados, pitted, peeled and chunked
  • 4 tablespoons apple cider vinegar
  • 1/4 cup avocado oil
  • 10-12 drops liquid stevia (or to taste)
  • 1/2 cup chopped fresh parsley
  • 4 tablespoons chopped fresh mint leaves
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon sea salt
  • Cauliflower Risotto

  • 1/4 cup olive or avocado oil, divided
  • 2 small heads of cauliflower (or 2, 12-16 ounce bags riced cauliflower)
  • 2 cups each chopped fresh asparagus, peas and sliced mushrooms
  • 4 radishes, halved or quartered
  • Rockfish

  • 4 Alaska rockfish fillets (about 4-8 ounces each), fresh, thawed or frozen
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons each salt and freshly ground pepper
  • 1/4 cup avocado oil
  • 2 tablespoons fresh lime juice

Nutrition Facts

Calories 840
Total Fat 61g
Saturated Fat 8g
Calories From Fat 540
Cholesterol 96mg
Protein 47g
Carbohydrate 34g
Fiber 17g
Sodium 1,368mg
Calcium 144mg
Omega-3 Fatty Acids 1,230mg

Instructions

  1. Step 1 Make the avocado dressing

    Add all ingredients for avocado dressing to a mini-food processor or blender. Blend until smooth, adding water if desired for a thinner consistency. Refrigerate, if needed, until ready to use.

  2. Step 2 Prepare the rockfish

    Rinse any ice glaze from frozen Alaska rockfish under cold water; dry with a paper towel. In a small bowl or measuring cup, blend cinnamon, nutmeg, salt and pepper. Squeeze lime juice over fish. Sprinkle half of the cinnamon mixture over both sides of the fish. Reserve remaining seasoning for another recipe.

  3. Step 3 Broil the fish

    Spray-coat a grill/broiler/sauté pan; heat over medium-high heat, then add rockfish. Cook 6-8 minutes per side for frozen rockfish or 3-5 minutes per side for fresh/thawed fish, just until fish is opaque throughout. Set on a plate and cover loosely with foil while finishing the cauliflower risotto.

  4. Step 4 Meanwhile, make the cauliflower risotto

    Chop fresh cauliflower into tiny florets (or “rice”), if using. Heat oil over medium heat in non-stick sauté pan. Add riced cauliflower, asparagus, peas and mushrooms; sauté 3 to 5 minutes. Remove from heat and keep warm.

  5. Step 5 Plate and serve

    Divide the risotto among 4 plates, top with a rockfish fillet and drizzle with avocado goddess dressing. Serve immediately.

Nutrition Facts

Calories 840
Total Fat 61g
Saturated Fat 8g
Calories From Fat 540
Cholesterol 96mg
Protein 47g
Carbohydrate 34g
Fiber 17g
Sodium 1,368mg
Calcium 144mg
Omega-3 Fatty Acids 1,230mg