Mahi Mahi (Chilean Sea Bass) with Cauliflower

This recipe is from the Sept 2011 issue of Food Network Magazine in their Weeknight Cooking section. I  LOVE this magazine. Its such a friendly read and has a picture index that allows you to jump to whatever meal you interested in. If you can read and follow direction....this magazine can make you into a rockstar cook. The only complaint  I have is that it hits the newsstand before I get it in the mail.

The recipe called for Mahi Mahi but when I went to the supermarket they were out. So, I went onto the internet immediately and looked for its substitute which was Chilean Sea Bass. (The magazine says swordfish is a good one, too)

This needed:

4 six-ounce skinless Mahi Mahi fillets (3/4 inch thick)
Kosher salt and freshly ground pepper
4 Tablespoons unsalted butter
1/2 head cauliflower, florets cuts into 1/2-inch pieces
1/4 cup sliced almonds
1/4 golden raisins
1/4 teaspoon ground coriander
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley
*lemon wedges for serving

1. Preheat the oven to 375 degrees. Season the fish with salt & pepper. Heat one tablespoon butter in a large nonstick skillet over medium-high heat. Sear the fish until golden brown on one side, about 3 minutes. Transfer to a rimmed baking sheet, cooked-side up, and roast in the oven until cooked through, about 10 minutes (With the sea bass, it needed about 15-17 minutes if you wanted well done)

This dish needs a mild-flavord firm fish. The texture and consistency is very important due to the crunch of the cauliflower and almonds as well as the acidity from the raisins 

2. Meanwhile, melt the remaining 3 tablespoons of butter in the skillet over medium-high heat. Add the cauliflower and cook, stirring until golden brown and crisp-tender, about six minutes. Add the almonds, raisins, coriander, 1/4 teaspoon salt and pepper to taste; cook until the almonds are golden, about 2 minutes.  Remove from the heat and stir in the lemon juice and parsley. 

3. Divide the fish among plates and serve with the cauliflower and lemon wedges

The cauliflower side dish made this amazing. I would think this would go with any soft/mild textured meat or poultry. I admit that I did not think ahead and pair this with a wine that I thought would compliment any of this but if I can go back in time it would be a riesling (because I think it would have picked up the flavor of the golden raisins) We did have a chardonnay with this and it wasn't a religious experience. This is why I hate "default" white wines....some just don't do the trick.