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Broiled Chilean Sea Bass with Smashed Cauliflower Recipe

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This recipe for Broiled Chilean Sea Bass with Smashed Cauliflower, by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Townsend Resident


4 pieces Chilean sea bass (6-8 oz. each)
1 tbsp. honey for each piece
1 tbsp. soy sauce for each piece

1 head of cauliflower, cut into flowerets
1 small onion diced and sauteed in olive oil
2-3 tbsp. butter
2-3 tbsp. fat free half and half
coarse salt and pepper to taste

Instructions for fish:
Wash and pat dry
Set in casserole
Drizzle 1 tbsp. honey on both sides of fish
Spoon 1 tbsp. of soy sauce over each piece of fish
Cover withSaran Wrap and marinate at least 1-2 hours in refrigerator turning a couple of times

Preheat broiler to 500
Remove Saran Wrap.
Leave fish in glass casserole, place under broiler 10-12 minutes.
This should be wonderfully flaky when inserted with fork.
Place on a bed of mashed cauliflower. Sprinkle a little marinade on top of fish.

Instructions for Cauliflower:
Boil cauliflower until very tender. Drain well in strainer. Mash cauliflower with fork in strainer so excess water can drain. Then place paper towels over cauliflower and press to absorb any additional water. Transfer mashed cauliflower to a bowl. This should be fairly dry. Add butter, half and half, salt and pepper. This may be prepared ahead of time then microwave 1-2 minutes before serving.




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