Mahi-Mahi with Cauliflower Rice

Instructions

1. Step 1

   Pulse the cauliflower florets in batches until they resemble coarse grains. Avoid processing them into a paste.

   Ingredients used: 700.0 gr Cauliflower

   Cookware: food processor

2. Step 2

   Season the mahi-mahi with ⅝ tsp (4 gr) salt, ½ tsp (1 gr) black pepper, the paprika, and the garlic powder on both sides.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Garlic Powder, 4.0 piece Mahi-Mahi, 4.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: cutting board

3. Step 3

   Heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the seasoned fish and cook until browned underneath, about 3–4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, tongs

4. Step 4

   Turn the fish, add the butter, and squeeze in the juice from 1 lemon. Cook for another 3–4 minutes, spooning the lemon butter over the fillets, until the centers reach 63°C.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 piece Lemon, 20.0 gr Unsalted Butter

   Cookware: instant-read thermometer, large skillet, tongs

5. Step 5

   Meanwhile, heat the remaining 2 tbsp (30 ml) olive oil in a second large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 ml Olive Oil

   Cookware: Second large skillet

6. Step 6

   Add the prepared cauliflower rice and season with the remaining ⅞ tsp (5 gr) salt and ½ tsp (1 gr) black pepper. Cook, stirring occasionally, until tender but not mushy, 5–7 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 5.0 gr Salt

   Cookware: Second large skillet

7. Step 7

   Remove the cauliflower rice from the heat and fold in the parsley. Cut the remaining 1 lemon into wedges.

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

   Cookware: Chef Knife, cutting board, Second large skillet

8. Step 8

   Divide the cauliflower rice among four plates, top with the mahi-mahi, and spoon over the lemon butter from the skillet. Serve with the lemon wedges.

   Cookware: large skillet