There are a lot of steps to this dish. Don't get worried. You can do it! One step at a time and it really isn't hard at all. All you need is a little time. Read the recipe through completely first. You can make the brown butter the day before if you need. Just make sure to chill it before use. The key is in the details. Follow this recipe and maybe a proposal will come your way!
|Sauce “Proposal:” |
1/4 cup lime juice
1/4 cup braggs amino acids or soy sauce
4 ounces unsalted butter
1/8 cup chilled brown butter (see directions below)
½ roasted onion, brunoise cut (see directions below)
1 tablespoon chopped capers
6 tablespoons roasted cauliflower floret pieces
1 tablespoon chopped pistachio's
1 tablespoon chopped parsley
1 teaspoon red pepper flakes (omit if you don't like spice)
1/2 head cauliflower
1 cup heavy cream
2 Mahi Mahi Filets
1 Tablespoon Butter
1 clove garlic minced
What is brown butter, and how do I make it?
It has a slightly more delicate taste than black butter, and it's also used on fish, as well as white meats and vegetables. To make it you
What is a Brunoise Cut?
Brunoise Cut is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes.
How do I roast the onion?
It is very simple to roast an onion. You can do it in the oven at 425 degrees for 30 minutes, with a little olive oil drizzled on top and salt and pepper. OR you can use a garlic roaster if you have one. I cut the onion up a little to be the size of a large head of garlic. Drizzled with olive oil and sprinkled salt and pepper on top, closed the lid and hit the button. Perfect roasted onion.
How do I roast the Cauliflower?
Preheat the oven to 450 degrees F. Grease a large casserole dish. Put florets in the dish and drizzle olive oil on top. Toss around to spread. Salt and pepper and bake for 20 minutes. I used both green and white cauliflower for color.
Bring the lime juice and soy sauce to a boil, then remove from the heat. Emulsify the butter into the soy mixture over low heat. Once emulsified, whisk in the brown butter. Mix with a hand-held immersion blender until light and airy. When ready to serve and the fish has been cooked, stir in the remaining ingredients.
For the Cauliflower Purée:
Blanch cauliflower in salted water. Heat the cream gently. When the cauliflower is fully cooked, purée with and emersion blender with hot heavy cream on highest setting until smooth and light.
For the Mahi Mahi:
Heat the olive oil in a very hot pan, and sear until brown. Flip and add butter, garlic, and thyme, basting until fully cooked.
Remove from the heat and plate.
To Assemble and Serve:
Add Cauliflower puree to the plate.
Top with Mahi Mahi
Add Proposal sauce