Orange Roughy with Hawaiian sauce over Roasted Cauliflower Rice

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 I’m making a promise to myself to incorporate more fish into my diet on a weekly basis. Confession? I don’t like fish. Maybe it’s because I’m landlocked and it’s hard to find anything that's wild-caught and really fresh? Whatever the case, this Hawaiian sauce KILLED IT and made me forget I was eating fish 😀

FISH & HAWAIIAN SAUCE
•5 strips bacon
•1 cup pureed pineapple
•2/3cup pineapple chunks
•1 tbsp Honey
•2 finely chopped green onions, set 2 tbsp aside for garnish
•2 tbsp Coconut Aminos
•2 tsp Olive Oil
•1 tsp Sea Salt
•1 tsp granulated garlic

  1. Preheat oven to 425 (this is for the fish and the roasted cauliflower, below).

  2. Rub the fish down with the olive oil, sea salt and garlic.

  3. Lightly oil a glass baking dish, and place the fish in the dish. Cover and bake until fish flakes with a fork, approx 15-20 minutes.

  4. While the fish and cauliflower rice are cooking, prepare sauce.

  5. In a skillet, cook the bacon until crispy, set aside. When cooled, crumble. Reserve 2 tbsp of the rendered bacon fat.

  6. In a blender, puree 1 cup of pineapple chunks until smooth. Add the honey and coconut aminos, and process until combined.

  7. In a skillet, warm the bacon fat.

  8. Add the 2/3 cup pineapple chunks and cook until tender.

  9. Add the green onion and cook until soft.

  10. Pour the pineapple mixture into the skillet, stir and warm to a simmer. Stir in the crumbled bacon.

  11. Serve the fish on top of the cauliflower rice, topped with the Hawaiian sauce and a bit of green onion for garnish.

ROASTED CAULIFLOWER RICE
•1 head organic Cauliflower
•1 tbsp extra virgin olive oil
•1 tsp sea salt
•1 tsp garlic powder
•1 tsp onion powder

  1. In a food processor, “rice” the cauliflower.

  2. Combine in a mixing bowl with olive oil and seasonings.

  3. Spread out on a large cooking sheet (I use a silicone mat), as thin a layer as possible.

  4. Place in oven and roast until it begins to crisp, using a metal spatula to stir frequently and “expose” any unroasted pieces.

  5. Continue cooking until it is tender and the majority is nice and roasted.