This lightly fried, fleshy white fish paired with crisp bacon and cauliflower is surprisingly hearty. Cream of Wheat gives the rice-flour crust an airy texture that wonāt drown the fish, and the bacon drippings infuse the cauliflower with a smoky flavor. To cut the fat, drain the drippings and sautĆ© the vegetables in olive oil instead. Dover sole is a suitable flat-fish substitute.
Recipe information
Yield
Makes 2 servings
Ingredients
FOR CAULIFLOWER
FOR SKATE
Preparation
MAKE CAULIFLOWER
Step 1
SautƩ the bacon in a heavy large skillet over medium heat until browned and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the cauliflower to the drippings and sautƩ until crisp-tender and beginning to brown, about 5 minutes.
Step 2
Add the tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat.
MAKE SKATE AND SERVE
Step 3
Whisk the rice flour, Cream of Wheat, and herbs in a large shallow bowl to blend. Sprinkle the fish with salt and pepper, then coat fish on both sides with the flour mixture. Heat the oil in a heavy large skillet over medium-high heat. Add the fish and sautƩ until browned and just opaque in the center, about 3 minutes per side.
Step 4
Rewarm the cauliflower mixture over medium heat. Mix in the reserved bacon and the croutons. Season to taste with salt and pepper. Spoon the cauliflower mixture into the center of 2 plates; top with the fish.
COOKāS NOTE
Step 5
The RICE FLOUR is available at some supermarkets, specialty food stores, and natural food stores.
