Seared Hawaiian Kanpachi with Cauliflower Romesco

Ingredients

• 2 cups Romanesco
• 1 cup fresh shucked corn
• 4 6-ounce pieces skin on Hawaiian Kanpachi filets
• Sea salt and freshly ground black pepper
• Vegetable or grapeseed oil for searing the fish
• 4 tablespoons unsalted butter
• Few sprigs of thyme
• 1 cup cauliflower romesco (recipe follows)
• 2 tablespoons carrot giardiniera (recipe follows)
• 2 cups cauliflower, cut into small florets
• 1/4 cup pine nuts, lightly toasted
• 1 tablespoon (3 cloves), peeled garlic
• 1 teaspoon freshly ground coriander
• 1 teaspoon preserved lemon, pith removed, use only the rind
• 1 tablespoon white anchovy
• 1/2 cup extra virgin olive oil
• Sea salt
• 1 tablespoon peeled and medium diced carrots
• 1 tablespoon medium diced cauliflower
• ½ cup water
• 1 teaspoon sea salt