Active Time

　　30 min

　　Total Time

　　45 min

　　Nutty fried cauliflower florets plus raw shavings of the vegetable's stem give flaky striped bass more complexity (and panache) than the usual fish with lemon.

　　

Ingredients

Makes 4 servings

　　1 small head cauliflower (1 to 1 1/2 pounds), leaves discarded

　　1/2 cup vegetable oil

　　1/4 cup plus 3 tablespoons olive oil, divided

　　4 (1-inch-thick) pieces striped bass or mahi mahi fillet with skin (6 ounces each)

　　2 tablespoons fresh lemon juice

　　

Equipment:

an adjustable-blade slicer

　　

Serve with:

a green salad

　　

Step 1

Shave floret portion of cauliflower with a knife to create cauliflower "confetti" (3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.

　　

Step 2

Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower "confetti" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.

　　

Step 3

Discard oil and wipe out skillet. Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers. Season fish with 1 tablespoon salt and 1/2 teaspoon pepper. Sear, skin side down, 8 minutes. Turn fish and cook until just cooked through, 3 to 4 minutes.

　　

Step 4

Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon salt.

　　

Step 5

Place fish, skin side up, on top of cauliflower slices. Top with cauliflower confetti and drizzle with vinaigrette.