Crispy Skate With Cauliflower Bacon Capers And Croutons Recipes

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CRISPY SKATE WITH CAULIFLOWER, BACON, CAPERS, AND CROUTONS



Crispy Skate with Cauliflower, Bacon, Capers, and Croutons image

Categories     Fruit Juice     Fish     Pork     Vegetable     Sauté     Lemon     Bacon     Cauliflower     Fall     Tarragon     Thyme     Capers     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 15

Cauliflower
4 slices thick-cut bacon, cut into 1-inch pieces
2 cups small (3/4-inch) cauliflower florets
10 cherry tomatoes, halved
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
1/4 teaspoon chopped fresh thyme
Skate
1/4 cup rice flour*
1/4 cup Cream of Wheat
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon chopped fresh thyme
2 7-ounce pieces boned skate wing (or Dover sole fillets)
1/4 cup canola oil
2 tablespoons coarsely chopped purchased plain croutons

Steps:

  • For cauliflower:
  • Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 minutes. Add tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat.
  • For skate:
  • Whisk rice flour, Cream of Wheat, and herbs in large shallow bowl to blend. Sprinkle fish with salt and pepper. Coat fish on both sides with flour mixture. Heat oil in another heavy large skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, about 3 minutes per side.
  • Rewarm cauliflower mixture over medium heat. Mix in bacon and croutons. Season to taste with salt and pepper. Spoon cauliflower mixture into center of 2 plates; top with fish.
  • *Available at some supermarkets, specialty foods stores, and natural foods stores.

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  • Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 minutes. Add tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat.
  • Whisk rice flour, Cream of Wheat, and herbs in large shallow bowl to blend. Sprinkle fish with salt and pepper. Coat fish on both sides with flour mixture. Heat oil in another heavy large skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, about 3 minutes per side.
  • Rewarm cauliflower mixture over medium heat. Mix in bacon and croutons. Season to taste with salt and pepper. Spoon cauliflower mixture into center of 2 plates; top with fish.

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