Wednesday Night: Braised Fish and Baked Cauliflower

Yesterday we got the most recent CSA box, so it's time to start "using up" veggies again.

The braised fish preparation is based on the "Braised Halibut Steaks with White Wine and Shallots" in FStoS, but I used mahi mahi fillets instead of halibut steaks and green garlic (CSA box) instead of shallots. The preparation is pretty simple:
Put a Tbs or two of butter in the bottom of a pan, top with 3 thinly sliced stalks of green garlic, top with two mahi mahi fillets (seasoned with salt and pimenton on both sides), pour in a cup of white wine. Bring to a boil on the stove top then transfer to the bottom of a 500 degree oven. Cook for about 8 minutes, turning the fish after 4. Remove the fish from the pan and monte au beurre with a tsp or so of butter if you want. Serve immediately.

As a side, we steamed a halved head of cauliflower until just tender, then topped each half with gruyère and threw them under the broiler until the cheese was bubbly and brown. mmm, bubbly brown gruyère.

We served the fish and cauliflower with rice and a salad.

This fish preparation is super good; the pimenton is a nice substitution (for cayenne) and worked well with the green garlic. Also: I definitely do like cauliflower... all those wasted years thinking otherwise! :-)