Swordfish Piccata with Smashed Cauliflower and Caramelized Brussels Sprouts

Friday, March 22, 2013

I’ll bet you have plenty of your own creative ideas for putting garlicky smashed cauliflower to good use. Go you! Even so, I can’t resist directing you to a dish I created in 2011, found here. Using a classic piccata sauce of white wine, lemon, and capers, my recipe takes it up a notch with creamy smashed cauliflower and caramelized Brussels sprouts for even more color and flavor. It truly is a must for swordfish lovers.

SwordPiccata

Other fishes would work nicely in this dish, too, like sole or flounder. (Just make sure to follow the cooking instructions here for thinner fillets.) You could also easily prepare this meal with another protein of your own choosing; chicken is classic, and I’ll bet tofu would be terrific.

So, whether you are a Christian reader who participates in the lenten tradition of eating fish on Fridays or are just looking for another sublime supper, this recipe is for you.

And I sincerely hope you enjoy it as much as I do.

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Dr. P.K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.

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