Seared Red Snapper with Sicilian Cauliflower & Parsley Salad

  1. Coat a large saucepan with olive oil, add the onions, and bring to medium heat.
  2. Add a generous pinch of salt and the red pepper.
  3. Cook until the onions are soft and aromatic, 8 to 10 minutes.
  4. Add the garlic and cook for another 2 to 3 minutes.
  5. Add the tomatoes and 3/4 cup water; season with salt.
  6. Bring the mixture to a boil (BTB), reduce to a simmer (RTS), and cook for 20 to 30 minutes.
  7. Taste it and make sure its delicious.
  8. Bring a large pot of water to a boil and season generously with salt; it should taste like the ocean.
  9. Add the cauliflower, let the water come back to a rolling boil, and cook for another 5 to 7 minutes, or until its really soft and almost falling apart.
  10. Strain the cauliflower and add it to the tomato mixture.
  11. Cook everything for 20 to 30 minutes more, or until the cauliflower has completely broken up and the sauce clings to it.
  12. Taste and adjust the seasoning if needed.
  13. Stir in the lemon zest, olives, and caperberries; remove from the heat and reserve.
  14. (This can all totally be done ahead of time, and while its really great when made to order, this dish actually gets better when made ahead.)
  15. Take the fish out of the fridge 10 to 15 minutes before youre ready to cook.
  16. Pat the skin dry with a paper towel and season on both sides with salt.
  17. Coat a large saute pan generously with olive oil and bring it to high heat, almost smoking.
  18. Coat the UNDERNEATH of another smaller saute pan with olive oil.
  19. Place the fish fillets skin side down in the larger saute pan and gently place the other saute pan directly on top of the fish.
  20. 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.
  21. (The first thing fish skin wants to do is stick to the pan, and the first thing cooks want to do is move it.
  22. Resist the urge; it will unstick itself when its ready.
  23. This is where patience comes inif you try to move it before its ready, the fish skin will win every time.)
  24. After a couple minutes, remove the top saute pan to allow the steam to escape and the skin to get really crispy.
  25. As the fish cooks it turns from translucent to opaquethe 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.
  26. 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.
  27. Reheat the cauliflower mixture if necessary.
  28. In a medium bowl, toss the parsley with the lemon juice, some salt, and a drizzle of finishing oil.
  29. Serve the fish nestled in a mound of the cauliflower and garnish with the parsley salad.
  30. Some of these rules apply only to whole fish, but if youre buying fillets, the smell and the impression tests still work.
  31. Whether its whole or a fillet, you want a piece of fish that looks healthy and fresh!
  32. Smell it.
  33. If it smells like what it is, you dont want it.
  34. Fish should smell like the ocean or nothing at all.
  35. Make an impression.
  36. Gently press with your finger somewhere on the body of the fish; if it springs back, its perfect.
  37. If you leave an impression, leave that fish alone.
  38. The eyes should be clear and bulging.
  39. If the eyes are sunken and cloudy, leave it at the store.
  40. The gills should be red and moist.
  41. If theyre beige and slimyick, yuck, gross.
  42. The fins and tail should be moist and pliable.
  43. If theyre dry and brittle, walk away.

extra virgin olive oil, onions, kosher salt, red pepper, garlic, italian plum tomatoes, cauliflower, lemon, olives, caperberries, red snapper, kosher salt, extra virgin olive oil, italian parsley, oil

Taken from www.epicurious.com/recipes/food/views/seared-red-snapper-with-sicilian-cauliflower-parsley-salad-378194 (may not work)

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