Lemon Pepper Fish, Spicy Cauliflower Mash, and Venison Stuffed Bell Pepper

Wow, now that’s a plate of good things.

Let’s break it down.

First, because I’m so excited about it, let’s talk about cauliflower mash. (The orange stuff. Why is it orange? I’ll get to that.) Did you know you could make an amazing mashed potato substitute with cauliflower? I did not. But thanks to one of my blog subscriptions, this recipe came across my Google Reader the other day. I mentioned it to Don, who, as many of you know, doesn’t really like to follow recipes. Clearly it peaked his interest though. Without even seeing the recipe, he used a half of head of cauliflower we had on hand to whip up a mash for dinner. I like it better than our squashed squash, but I still like our butternut mash just as much as the cauliflower mash.

To make the cauliflower mash, Don steamed the cauliflower as usual and drained the water from the pan. Then he added salsa (hence the orange color), a “dab” of butter, and a little cayenne pepper. (We like some kick in our food.) He used our immersion blender to combine it all. It was so smooth and creamy. I would never have though you could get that texture using an immersion blender.

Sorry, I must interrupt myself to ask you to forgive my lack of measurements today; when Don is cooking it’s usually a little of this, a little of that. He doesn’t measure unless in I’ve foisted a recipe on him. He likes to be free with his cooking. His own ideas. No measurements. I’m the one who needs a road map.

Now, back to regularly scheduled programming.

For the red fish, he laid the filet skin side down on aluminum foil and piled blobs of butter and garlic on it, dusted it with lemon pepper, a little lime juice, and slices of red onion (the things that look green on the top of the fish.) He then wrapped the aluminum foil up and around the fish to seal it in and sort of make a pocket to steam the fish inside. He placed it on the grill and let it go for about 20 minutes.

The bell pepper is simply that, cut in half and stuffed with leftover venison taco meat. He topped it with slices of mozzarella but it wasn’t the good, melty kind. So it didn’t melt the way he wanted and sort of made a crusty barrier instead. But it was still yummy. He wrapped the pepper halves in aluminum foil as well to position them just so in the oven and keep them from tipping over. It worked really well! Any juice that might have otherwise dripped and made a mess, stayed neatly contained by the foil. Sorry that I don’t have illustrative pictures. I stayed out of the kitchen on this particular day. He baked the peppers at 350 for the same 20 minutes as the fish.

He also made a creamy avocado-sour cream dip that you see on the mash. He used the immersion blender for that too. So creamy and delightful.

Did it all taste good? Heck yeah! I wouldn’t be telling you about it otherwise. 🙂 I really recommend trying the cauliflower mash. It was the biggest surprise on the plate. You certainly don’t have to use salsa or cayenne in yours. Maybe try something more straightforward like what The Food Lovers’ Primal Palate posted.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
~ Bobby Flay

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