Air Fryer Halibut with Cauliflower, Mushroom, & Spinach Stack | Recipeish | Gustus Vitae
- Yield: 2 generous plates
- Time Estimate: 1 hour.
- Storage Notes: Best if enjoyed immediately, will keep for 2 days in the fridge.
- Difficulty: Easy.
Ingredients
- 2 good sized halibut filets
- 10-12 oz panko seasoning
- 1 full tin Taste of Morocco
- 1 tbs All Natural Cool Ranch Seasoning
- 2 tbs California Sea Salt
- 3 eggs
- 10 oz mushrooms of your choice
- 1 small bunch parsley
- 2 lemons
- 1 head cauliflower
- 10-15 oz spinach
- 1 white onion
- 15 bulbs garlic
- 4 tbs olive oil
- 1/2 cup heavy whipping cream
Directions
- Rinse parsley spinach, cauliflower, and mushrooms. Mince parsley and reserve.
- Bring a large pot of water to a boil, de-stem cauliflower, and add in. Cook until a fork easily pierces - around 10 minutes.
- Bring a large cast iron pan up to medium high, and add in 2 tbs olive oil.
- Rough chop mushrooms and add, along with 1 tbs of California Sea Salt. Dice garlic, and add in half. Cook, stirring regularly, for about 8 minutes, then remove and reserve.
- Toss in spinach and remaining half of garlic, along with another tbs of California Sea Salt. This will cook quickly - around 4 minutes. Remove, and reserve.
- Strain cauliflower, and, using an immersion blender, combine with cream and Cool Ranch Seasoning, pureeing until smooth. Reserve.
- Pat dry halibut steaks. Thoroughly beat the eggs in a medium bowl, and combine panko and Taste of Morocco in another.
- Coat filets in egg wash, letting excess drip off, then dredge in panko seasoning mix, and do it one more time. Repeat with all filets.
- Let them rest for 5 minutes - this is the key for getting a lovely flaky crust that won't fall off.
- Place filets in your air fryer, arranging them just so to keep them from overlapping. Cook for 10 minutes at 400F.
- Remove, flip, and cook for a further 5.
- While the fish is finishing, pop reserved spinach, mushrooms, and cauliflower in the oven or microwave to reheat.
- Using a microplane, zest lemons, then quarter.
- To serve, stack ingredients from top to bottom in a circular mold: mushrooms, cauliflower, spinach.
- Place crispy fillets, sprinkle with zest and parsley, and give 'em a good squeeze of lemon juice.
- Serve and devour.