Lemon Butter Monkfish, Cauliflower, & Linguine

Fish: spray oil in a skillet, heat to medium high heat. You want it to be nice and hot before you add the fish. Salt the fillets, let them come to room temp, then dry them with a paper towel (this helps to get that good sear) before adding them to the pan. These were pretty thick so I did about 4-5 minutes per side, then melted some butter in the pan and basted them with it, and added a big squeeze of lemon at the end.

Cauliflower: preheat oven to 425, spray baking sheet and put it in while the oven preheats. Cut & rinse caulflower, drain well. Toss with oil, curry powder, turmeric, and salt to taste. When oven is preheated, remove sheet and spread cauliflower on it, spacing it out as much as possible, flat sides down. Roast on the top rack for 15 minutes, pull them out and flip, and roast for 5 more minutes or to your crispiness preference. We like ours almost burnt.

Pasta: boil and drain, put the boiling pot back on the burner but reduce the temp to 2-3 on your burner, toss in some butter to melt, then add the pasta back in, and toss with garlic powder, salt, a little olive oil, and squeeze in plenty of lemon. We shredded some pecorino romano in and tossed it as well. Once the cauliflower was done, we tossed it in as well.

Sounds like a lot of work but wasn't too bad. I try to prep my mise en place as much as I can before I start, makes it easier.

#fish #vegetables #pasta #monkfish #cauliflower #cheese