The meal pictured above wasn't the typical version of this recipe, since the cauliflower we had turned out not to be usable, so we had to improvise with broccoli instead. (Which worked fine!) But this is a really good one. How does one go about making it, you might ask? Well:
- Cut enough cauliflower (or broccoli) for your party into florets, quickly blanch.
- Season cod (or other whitefish filets) with salt and pepper.
- Heat a little olive oil in a 12 inch skillet over medium heat.
- OPTIONAL BUT REALLY GOOD: mince an anchovy or two and put into the oil at this stage.
- Add the cauliflower, sautee for a few minutes.
- Add a minced shallot and a minced jalapeno pepper, saute for a couple more minutes.
- Add a clove or three (I would say the latter) of garlic, saute for 30 seconds of so.
- Add several fresh tomatoes (if in season) or a can (14 or 28 ox/ depending on the amount of fish) of high-quality canned tomatoes, diced either way. Let them cook down for a couple minutes.
- Add the fish, cook on each side until done, which will depend on the thickness of the filets. Don't overcook. If you're cooking for 4 or more, you might have to remove the cauliflower with a slotted spoon before adding the fish; you don't want to crowd the pan.