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Cauliflower Crusted Tilapia with Scallion Aioli, Turmeric Cauliflower Puree and Red Quinoa

Tilapia

2 tilapia filets

salt and pepper to taste

coconut oil

½ cup cauliflower florets

2 egg whites

4 Tbsp flour

Scallion Aioli

2 egg yolks

¼ tsp salt

½ tsp Dijon mustard

1 cup olive oil

fresh lemon juice

1 scallion, green top minced

½ tsp lemon zest

1 tsp turmeric

Red Quinoa

1 cup red quinoa

1 cup water

1 cup vegetable broth

½ cup roasted & salted pepitas

5 scallions, green tops, sliced on bias

salt and pepper to taste

Cauliflower Puree

1/2 head cauliflower

salt and pepper to taste

olive oil

3 scallions, white parts, sliced

2 tsp minced jalapeno

2 large cloves garlic, minced

2 tsp turmeric

1-1 ½ cups half and half

1 scallion, green top, sliced on bias for garnish

Steam cauliflower until tender.

Rinse red quinoa under cold water. Bring water and vegetable broth to a rolling boil. Add rinsed quinoa to boiling water, cover and reduce heat. Simmer quinoa for 20 minutes. In a dry skillet, toast pepitas. When all liquid is absorbed, fluff quinoa and add toasted pepitas and sliced green scallions. Season with salt and pepper to taste.

In a skillet, saute jalapeno and garlic in olive oil until tender. Put steamed cauliflower, jalapeno, garlic, 1 cup of half and half, turmeric, salt and pepper in a blender and blend until smooth adding more half and half as needed to bring to a smooth consistency. Season with salt and pepper to taste.

In a food processor, process ½ cup cauliflower florets until resembling large bread crumbs. Add 1 Tbsp flour to cauliflower "crumbs." Set up a breading station with 1) 3 Tbsp flour seasoned with salt and pepper, 2) egg whites, and 3) cauliflower "crumbs." Dredge the tilapia first in the flour, then dip in the egg white, and finally in the cauliflower "crumbs." Add coconut oil to a hot skillet. Fry tilapia in the hot oil for 3-4 minutes on one side. Then flip for a minute more. Remove tilapia from skillet.

To make scallion aioli: Put egg yolks in a food processor, add salt and mustard. Pulse for a few seconds and then slowly drizzle in remaining olive oil until a mayonnaise forms. Add a squeeze of fresh lemon juice. Add minced green scallions and lemon zest and turmeric.

Serve tilapia with scallion aioli, cauliflower puree and red quinoa. Garnish with green scallion.

Serves 2-4.

Martha Garmon

• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.

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