Alaska Rockfish Caribe With Cauliflower Risotto

Name: Alaska Rockfish Caribe With Cauliflower Risotto
Ingredients: 4 Alaska rockfish fillets (about 4-8 ounces each), fresh, thawed or frozen (Product = alaskan-black-cod); 2 teaspoons cinnamon; 2 teaspoons nutmeg; 2 teaspoons each salt and freshly ground pepper; 1/4 cup avocado oil; 2 tablespoons fresh lime juice; 2 small avocados, pitted, peeled and chunked; 4 tablespoons apple cider vinegar; 10 drops liquid stevia (or to taste); 1/2 cup chopped fresh parsley; 4 tablespoons chopped fresh mint leaves; 2 teaspoons chopped garlic; 1/2 teaspoon sea salt; 1/4 cup olive or avocado oil, divided; 2 small heads of cauliflower (or 2, 12-16 ounce bags riced cauliflower); 2 cups each chopped fresh asparagus, peas and sliced mushrooms; 4 radishes, halved or quartered

aksalmonco.com

A warm spice rub gives Alaska Rockfish a kick of flavor, especially when topped with bright avocado goddess dressing. Label: Easy Prep Time: 40 minutesCook Time: 15 minutesTotal Time: 55 minutes...

View full recipe on aksalmonco.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at aksalmonco.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Saute pan
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Paper towel
Aluminum foil
Plate
Stove
Refrigerator

Ingredients

4 Alaska rockfish fillets (about 4-8 ounces each), fresh, thawed or frozen (Product = alaskan-black-cod)
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons each salt and freshly ground pepper
1/4 cup avocado oil
2 tablespoons fresh lime juice
2 small avocados, pitted, peeled and chunked
4 tablespoons apple cider vinegar
10 drops liquid stevia (or to taste)
1/2 cup chopped fresh parsley
4 tablespoons chopped fresh mint leaves
2 teaspoons chopped garlic
1/2 teaspoon sea salt
1/4 cup olive or avocado oil, divided
2 small heads of cauliflower (or 2, 12-16 ounce bags riced cauliflower)
2 cups each chopped fresh asparagus, peas and sliced mushrooms
4 radishes, halved or quartered