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Snapper over Cashew Turmeric Rice with Strawberry Pico and Lemon Garlic Cauliflower

snapper, strawberry pico, turmeric cashew rice, lemon garlic cauliflower-2

Ingredients

For the cashew turmeric rice:

  • 1 Tbsp grapeseed oil
  • 1 tsp minced garlic
  • 1 tsp minced shallot
  • 1 tsp turmeric
  • 1 ½ cups jasmine rice, rinsed
  • 2 ¼ cup water
  • Pinch of salt
  • 1 Tbsp minced cilantro
  • 2 Tbsp cashew halves

For the strawberry pico:

  • 10-12 California Giant Strawberries, cut into quarters lengthwise
  • ½ ea. cucumber, peeled, seeded, small dice
  • 1 tsp chives, minced
  • 1 ea. fresh cayenne pepper, sliced thin (Serrano will also work!)
  • ¼ ea. red onion (approx. ½ cup) small dice
  • 1 Tbsp minced cilantro
  • ½ tsp minced garlic
  • 2 Tbsp lime juice (approx. 1 lime’s worth)
  • Salt and pepper, to taste

For the lemon garlic cauliflower:

  • 1 head cauliflower, cut into florets
  • 2 Tbsp EVOO
  • 1 tsp chili flakes
  • 1 tsp granulated garlic
  • 1 1/2 Tbsp lemon juice
  • ½ cup panko (can use gluten-free)

For the seared snapper:

  • 2 Tbsp grapeseed oil
  • 4 ea. 5-6 oz. snapper fillets
  • Salt and pepper to taste
  • 1 Tbsp butter

Directions

For the cashew turmeric rice:

  1. In a medium saucepan, heat oil over medium heat.
  2. Add garlic, shallots and turmeric, sauté for 2 minutes, careful not to burn.
  3. Add rice and sauté for 2 min. 
  4. Add water and pinch of salt, bring to a boil.
  5. Cover, reduce to a simmer and cook for 15 minutes.
  6. Remove from heat and allow to steam for 10 minutes.
  7. Add cashews and cilantro and fluff before serving.

For the strawberry pico:

  1. Combine all ingredients in a mixing bowl and toss.
  2. Adjust for seasoning.

For the lemon garlic cauliflower:

  1. Preheat oven to 425F
  2. Line a baking sheet with foil and spray lightly with non-stick spray.
  3. Toss cauliflower with oil, chili flake, granulated garlic and lemon juice.
  4. Roast on sheet pan for 15 minutes.  Remove and sprinkle with panko, toss to combine.
  5. Finish roasting for another 8-10 minutes, careful not to overcook cauliflower or burn bread crumbs.

For the snapper:

  1. Heat oil in a large sauté pan over medium high heat.
  2. Season snapper fillets with salt and pepper.
  3. Sear fish for 2-3 minutes on first side.
  4. Flip fish and add butter to pan.  Baste (arroser) the filet with butter as it foams.
  5. Remove from heat.

Final:

  1. Spoon 4-5 oz. rice on plate with 4 oz. of cauliflower.
  2. Top with snapper fillet.
  3. Spoon a generous amount of strawberry pico over the top. Enjoy!

Chef Sam Blackburn

Sam-Blackburn-1-1

Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities.  Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen.  With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now.  The most important thing to Chef Sam is the continual quest to learn something new every day.

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snapper, strawberry pico, turmeric cashew rice, lemon garlic cauliflower
45 mins - 1 hr.
4 ea.
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms