Seared Red Snapper With Sicilian Cauliflower Parsley Salad Food

GRILLED RED SNAPPER WITH A FRESH CITRUS SALAD

Steps:

• Preheat the grill to high heat.
• Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
• Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
• Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.

SEARED RED SNAPPER WITH SICILIAN CAULIFLOWER & PARSLEY SALAD

Steps:

• Coat a large saucepan with olive oil, add the onions, and bring to medium heat. Add a generous pinch of salt and the red pepper. Cook until the onions are soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Add the tomatoes and 3/4 cup water; season with salt. Bring the mixture to a boil (BTB), reduce to a simmer (RTS), and cook for 20 to 30 minutes. Taste it and make sure it's delicious.
• Bring a large pot of water to a boil and season generously with salt; it should taste like the ocean. Add the cauliflower, let the water come back to a rolling boil, and cook for another 5 to 7 minutes, or until it's really soft and almost falling apart.
• Strain the cauliflower and add it to the tomato mixture. Cook everything for 20 to 30 minutes more, or until the cauliflower has completely broken up and the sauce clings to it. Taste and adjust the seasoning if needed. Stir in the lemon zest, olives, and caperberries; remove from the heat and reserve. (This can all totally be done ahead of time, and while it's really great when made to order, this dish actually gets better when made ahead.)
• FOR THE FISH AND SALAD
• Take the fish out of the fridge 10 to 15 minutes before you're ready to cook. Pat the skin dry with a paper towel and season on both sides with salt.
• Coat a large sauté pan generously with olive oil and bring it to high heat, almost smoking. Coat the UNDERNEATH of another smaller sauté pan with olive oil. Place the fish fillets skin side down in the larger sauté pan and gently place the other sauté pan directly on top of the fish. The purpose of this is to gently press the skin of the fish onto the bottom of the larger pan to create a lovely, even, crispy skin. (The first thing fish skin wants to do is stick to the pan, and the first thing cooks want to do is move it. Resist the urge; it will unstick itself when it's ready. This is where patience comes in-if you try to move it before it's ready, the fish skin will win every time.)
• After a couple minutes, remove the top sauté pan to allow the steam to escape and the skin to get really crispy. As the fish cooks it turns from translucent to opaque-the idea is to cook the fish two-thirds of the way on the skin side and then flip it over for the last third of the cooking time. The rule for fish is 7 to 8 minutes per inch of thickness, a little less if you like your fish on the rare side.
• Reheat the cauliflower mixture if necessary. In a medium bowl, toss the parsley with the lemon juice, some salt, and a drizzle of finishing oil. Serve the fish nestled in a mound of the cauliflower and garnish with the parsley salad.
• IS YOUR FISH FRESH? Perform the Necessary Freshness Checks
• Some of these rules apply only to whole fish, but if you're buying fillets, the smell and the impression tests still work. Whether it's whole or a fillet, you want a piece of fish that looks healthy and fresh!
• Smell it. If it smells like what it is, you don't want it. Fish should smell like the ocean or nothing at all.
• Make an impression. Gently press with your finger somewhere on the body of the fish; if it springs back, it's perfect. If you leave an impression, leave that fish alone.
• The eyes should be clear and bulging. If the eyes are sunken and cloudy, leave it at the store.
• The gills should be red and moist. If they're beige and slimy-ick, yuck, gross.
• The fins and tail should be moist and pliable. If they're dry and brittle, walk away.

SICILIAN CAULIFLOWER SALAD

Steps:

• Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
• Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
• Sprinkle with the hard-boiled eggs and enjoy. Serves 6.

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

Steps:

• Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
• In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
• In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
• Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
• Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
• To assemble salad:
• Add parsley and cauliflower to the mushroom mixture, tossing to combine.