Trout with colored cauliflower
Featuring colored cauliflower grown by Benny and Martin Jefferson, Monterey County
Chef Tim KilcoyneThe SideCar Restaurant
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4 trout fillets (see note)
Salt and pepper, to taste
Extra virgin olive oil
4 cups colored cauliflower florets, cut into bite-sized pieces
3 tbsp. preserved meyer lemons, diced (see note)
1 tbsp. lemon juice
2 tbsp. capers
For trout: Pat fish dry and season with salt and pepper. Heat a sauté pan and add enough oil to coat the bottom. Gently lay fish fillets in, skin side down. Reduce heat to low and cook until you see the fish turn opaque up the sides of the fillets. Once the fish is cooked three-quarters of the way, flip fillets and turn off heat. Keep fish in the pan for 2 minutes before removing.
For cauliflower: Pour enough oil into a medium-sized sauté pan to coat the bottom and heat to high. Add cauliflower florets and season with salt and pepper. Keep the heat on high so the cauliflower starts to caramelize and feels slightly tender. Add preserved lemons and lemon juice. Set aside.
To serve: Arrange cauliflower on a serving platter and top with trout and capers. Drizzle with 3 tbsp. extra virgin olive oil.
Notes: Halibut or salmon would also work well with this dish (adjust cooking times). You can find preserved meyer lemons at most specialty food stores.