California Farm Panang Fish and Cauliflower Dinner

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, California Farm Panang Fish and Cauliflower Dinner. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from California Farm Panang Fish and Cauliflower Dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Panang Fish and Cauliflower Dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Panang Fish and Cauliflower Dinner is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Panang Fish and Cauliflower Dinner estimated approx 25 minutes.

To begin with this recipe, we must prepare a few components. You can cook California Farm Panang Fish and Cauliflower Dinner using 10 ingredients and 5 steps. Here is how you cook that.

Mild, lemon crisped fresh white fish, paired with roasted cauliflower and heirloom tomato, and steamed white rice, served with a tangy red panang curry sauce, a 25 minute dinner.

Ingredients and spices that need to be Take to make California Farm Panang Fish and Cauliflower Dinner:

1. 6 ounce pollock filet, frozen
2. 6 cauliflower florets
3. 3 big slices of heirloom tomato
4. 4 thick slices fresh meyer lemon
5. 1/2 cup steamed rice
6. Panang sauce:
7. 1 Tbs panang curry paste (contains peanuts)
8. 1 shallot
9. 1/2 cup coconut cream
10. Tbs snipped fresh basil leaves

Instructions to make to make California Farm Panang Fish and Cauliflower Dinner

1. Half cup short grain sushi rice in saucepan, cup of water, bring to rolling boil with lid, on, turn off, rest 20 minutes
2. Six preboiled cauliflower florets on parchment paper on half size baking tray, peppered, salted, sprayed with olive oil, covered with thick slices of heirloom tomato, baked 25 minutes in 425F degree oven.
3. Two pieces of frozen pollock, 3 ounces each, lay in cast iron skillet, four thick slices of Meyer lemon on top. Spray olive oil on both sides, bake with lemon slices on top in oven with cauliflower tray, ten minutes. Flip with spatula to crisp after ten minutes, lay lemon slices on other side.
4. In cast iron saucepan, fry chopped shallot in Tbs olive oil, add panang curry paste, fry till fragrant, douse with 1/2 cup coconut cream, boil to thicken, keep warm.
5. Serve with panang sauce and fresh basil leaves. Enjoy.

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