Creamy Polynesian Grilled Fish with Cauliflower Rice and Lime-Ginger Aioli

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 (6 oz) salmon fillets or other firm white fish 1 large head of cauliflower, riced 2 tbsp coconut oil Salt and pepper, to taste Lime
• Ginger Aioli: + 1/2 cup mayonnaise + 2 tsp freshly grated ginger + 1 tbsp lime juice + Salt and pepper, to taste

Instructions

1. a. Prepare the Lime Ginger Aioli: In a small bowl, combine mayonnaise, grated ginger, lime juice, salt, and pepper. Mix well and set aside. b. Heat coconut oil in a large skillet over medium heat. c. Season fish fillets with salt and pepper to taste. d. Add the fish fillets to the skillet and cook for 4 5 minutes per side, or until cooked through and flaky. e. In another pan, sauté the riced cauliflower in a bit of oil until tender and slightly golden. Season with salt and pepper to taste. f. Plate the fish on top of the cauliflower rice and serve with a generous dollop of Lime Ginger Aioli on the side.

Chef’s Insight

Use a meat thermometer to ensure the fish is cooked to your desired doneness. Experiment with different herbs and spices in the aioli for a personalized flavor profile.

Notes

Adjust the seasoning according to your taste preferences. Use wild-caught fish for a more sustainable option.