seared-bass-with-cauliflower-duo-243529.json

{
    "directions": [
        "Shave floret portion of cauliflower with a knife to create cauliflower \"confetti\" (3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.",
        "Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower \"confetti\" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.",
        "Discard oil and wipe out skillet. Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers. Season fish with 1 tablespoon salt and 1/2 teaspoon pepper. Sear, skin side down, 8 minutes. Turn fish and cook until just cooked through, 3 to 4 minutes.",
        "Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon salt.",
        "Place fish, skin side up, on top of cauliflower slices. Top with cauliflower confetti and drizzle with vinaigrette."
    ],
    "ingredients": [
        "1 small head cauliflower (1 to 1 1/2 pounds), leaves discarded",
        "1/2 cup vegetable oil",
        "1/4 cup plus 3 tablespoons olive oil, divided",
        "4 (1-inch-thick) pieces striped bass or mahi mahi fillet with skin (6 ounces each)",
        "2 tablespoons fresh lemon juice",
        "an adjustable-blade slicer",
        "a green salad"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Saut\u00e9",
        "Quick & Easy",
        "Lemon",
        "Bass",
        "Cauliflower",
        "Healthy",
        "Gourmet"
    ],
    "title": "Seared Bass with Cauliflower Duo",
    "url": "http://www.epicurious.com/recipes/food/views/seared-bass-with-cauliflower-duo-243529"
}