Turmeric Marinated Tilapia with Coconut Cauliflower Rice and a Carrot Salad

For the marinade

2 cloves garlic

2 shallots

1/2 teaspoon dried coriander

2 teaspoons dried cumin

2 teaspoons dried turmeric 8 Tablespoons good olive oil juice of 3 lemons

1 teaspoon chili flakes (optional)

4 tilapia filets coconut oil for sautéing

For the coconut cauliflower rice

1 head of cauliflower

1/2 can full fat coconut milk

1/3 teaspoon dried turmeric

1 teaspoon curry powder

1/4 teaspoon cinnamon

Zest of 1 lime salt to taste coconut oil (for sautéing)

For the carrot salad:

2 large carrots

1/2 teaspoon turmeric

1/2 teaspoon cumin

1 Tablespoon good olive oil

juice of 1/2 a lemon

salt and pepper to taste

For the fish:

Whisk together all ingredients, except tilapia, together in a small bowl until uniform in color. Spoon the marinade over the fish until evenly coated and let fish rest for 20 minutes before cooking. (Reserve any extra marinade for plating if desired). Once fish has been marinating long enough, heat coconut oil over medium heat in a skillet (when the fish sizzles upon touching the oil- the oil is hot enough for cooking). Cook the filets in the hot skillet, roughly 4 minutes per side- may need to cook fish in batches to avoid crowding the pan.

For the coconut cauliflower rice:

Cut the head of cauliflower into smaller florets. Place florets into a food processor, careful not to overcrowd, and pulse the cauliflower until a rice like consistency. Once the head of cauliflower is fully riced, heat coconut oil in a skillet and add in 'rice'. Let 'rice' sit in the pan, not stirring that often, to get a little color on it. Meanwhile whisk together coconut milk, turmeric, curry powder, cinnamon, lime zest and salt. Once cauliflower rice has turned a nice toasted color, transfer to a large bowl and pour coconut milk sauce over rice to coat.

For the carrot salad:

Peel both carrots into long ribbons using either a vegetable peeler or a vegetable spiralizer. Mix turmeric, cumin, olive oil, lemon juice, salt and pepper in a bowl and toss in the carrot ribbons.

This can be made five days in advance to let the flavors develop.

For plating:

Spoon a portion of the cauliflower rice on the bottom of the plate, rest the golden fish over the rice and top it all off with the carrot salad. Feel free to design the plate with any reserved turmeric marinade from the fish and fresh lime zest.

Serves 4

Alexandra Zades

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