Grilled Sea Bass With Indian-Spiced Cauliflower Puree

By á-174942

Ingredients

• 4 sea bass filets - (5 oz ea)
• 2 tablespoons tandoori paste
• Nonstick cooking spray
• 1 onion chopped
• 2 garlic cloves sliced
• 1 tablespoon minced ginger root
• 1/2 head cauliflower - (abt 1/2 lb) broken in florets
• 1 small white boiling potato peeled, 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 to taste
• Cilantro sprigs for garnish
• Lime wedges for garnish

Details

Servings 4

Preparation

Step 1

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. If you like, serve warm pita bread and a dish of fresh yogurt sprinkled with chopped mint and garlic to round out the dinner.

This recipe yields 4 servings.

Each serving: 214 calories; 1,049 mg sodium; 68 mg cholesterol; 4 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 31 grams protein; 2.60 grams fiber.