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 won’t drown the fish, and the bacon drippings infuse the cauliflower with a smoky flavor. To cut the fat, drain the drippings and sauté the vegetables in olive oil instead. Dover sole is a suitable flat-fish substitute.

　　

Ingredients

Makes 2 servings

　　

FOR 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

　　

FOR SKATE

1/4 cup rice flour (see Note)

　　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

　　

MAKE CAULIFLOWER

Step 1

Sauté 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 sauté 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 sauté 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.

　　

COOK’S NOTE

Step 5

The RICE FLOUR is available at some supermarkets, specialty food stores, and natural food stores.

　　The Epicurious Cookbook