green and orange

Green is one of my two favorite colors, blue is the other. When asked, the majority of Americans will state that their favorite color is blue. But I digress, there is no blue in the recipe, just green and orange. And that second color, orange, is my least favorite color. Not that it matters, just saying…

When I saw the striking orange and green heads of cauliflower at the market, I had to have them. I then cooked and puréed each to the consistency of baby food, and used them as the bed for a light and lovely fish fillet. Broccoli, fennel, celery root, potato, sweet potato, and such, may be used in the same manner, so don’t fret if you can’t find these colorful cauliflower orbs!

Sea Bass on Colorful Cauliflower Purées with Brown Butter Sauce

2 cups green cauliflower florets
2 cups orange cauliflower florets
1 cup heavy cream, divided
1 cup water, divided
Salt and freshly ground black pepper
1 1/2 pounds Chilean sea bass or halibut
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 teaspoon capers, drained and rinsed
2 teaspoons fresh squeezed lemon juice

Place green cauliflower in a medium saucepan and add 1/2 cup of the heavy cream and 1/2 cup of water. Place the orange cauliflower in a separate saucepan and add the remaining 1/2 cup heavy cream and 1/2 cup water. Season each with salt and pepper, cover, and simmer until completely tender, about 10 minutes. Purée, separately, in a food processor or blender until smooth. Set aside.

Season fish with salt and pepper on both sides. Place 2 tablespoons of the butter and olive oil in a sauté pan on medium-high heat. As soon as butter melts, place fish in pan and sear until golden brown, turn and cook another side until golden brown, about 5 to minutes total depending on the thickness of fish. Remove to a cutting board to rest while you make the brown butter sauce.

Place the remaining 3 tablespoons of butter in a pan with capers on medium heat and brown. Once butter is dark brown and has a nutty smell, remove from heat and add lemon juice.

Gently reheat the cauliflower purées and cut the fish into 4 equal portions.

Place a large spoonful of the orange cauliflower purée just off the center of each serving plate and then a large spoonful of the green cauliflower purée up next to it. Lay a portion of the fish on top of each plate, then spoon sauce over the fish. Serve immediately.

Serves 4