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Grilled Sea Bass With Indian-Spiced Cauliflower Puree

Time 45 minutes
Yields Serves 4
Grilled Sea Bass With Indian-Spiced Cauliflower Puree
(Los Angeles Times)
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.

2

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.

3

Add the ginger, cauliflower, potato and water. Bring to a simmer. Cover and cook until the vegetables are tender, about 20 minutes.

4

Puree the vegetables in a blender until smooth. Blend in the cumin, coriander, turmeric, salt and lime juice. Keep the puree warm.

5

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.

6

Serve with the cauliflower puree and garnish with the cilantro and lime wedges.


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