Curried Haddock & Shrimp Over Coconut Cauliflower “Rice”

Remove the cauliflower core, and cut the head of cauliflower into pieces that will fit through a food processer feed tube. Using the food processor’s smallest grater disc, process the cauliflower so it looks like rice. Set aside.

Toast coconut flakes in large frying pan over medium heat. Toast for about 3 minutes, or until golden. Stir often, so as not to burn. Coconut burns easily if not watched! Then pour it into a small serving bowl, and set aside.

Squeeze the lime juice into a medium bowl. Set aside.

In another bowl, mix together all of the spice rub ingredients. Set aside.

Toss the fish in the lime juice then dredge each piece in the spice rub. Set the fish on a plate, putting any extra globs of spice back into the spice bowl.

Toss the shrimp in the lime juice then add it all together into the spice rub bowl, tossing to coat. Allow them to stay in the spice bowl until cook time.

Meanwhile, warm the curry sauce in a saucepan, on low. If you do not have time to make the curry sauce, you can find green curry sauce options in the International or Asian aisle of your local supermarket!

Heat the butter and 2 tablespoons of olive oil in a large skillet on low heat for 3 minutes. Add the shredded coconut and allow it to infuse in the oil for 2 minutes. Add the coconut milk and allow flavors to meld for 1 more minute. Turn the heat to medium and add the green onion. Pan-fry for 2 minutes, stirring often.

Turn the heat to medium-high. Add the garlic and the cauliflower, stirring it into the onion mix. Spread into an even layer and fry 5 more minutes, until some starts to turn brown (like fried rice), stirring only once or twice to prevent it from totally sticking. Season with salt and pepper.

Add this into an oven-safe bowl, scraping up all of the brown bits from the bottom of the pan. Cover and keep warm in oven on low (200˚F).

Heat the remaining 1 tablespoon of olive oil in the skillet on medium heat. Add the haddock cubes and cook for 1 minute. Flip and continue to cook for 1 minute more, or just until the fish begins to flake. Remove fish from the pan, turn the heat to medium-high, add the shrimp and spread them out evenly. Leave them to cook for 30 seconds. Turn off the heat and flip them and allow them to sit for 30 more seconds. Remove the pan from the warm burner, cover it and let it sit for 1 minute.

Add the fish back into the pan with the shrimp. Toss gently to meld flavors, being careful not to break up the fish too much.

Serve “rice” in a bowl. Top with fish and shrimp and drizzle with curry sauce. Sprinkle with toasted coconut and pea shoots.

(Cauliflower rice concept adapted from iowagirleats.com)