Air Fryer Halibut with Cauliflower, Mushroom, & Spinach Stack | Recipe – Gustus Vitae

Air Fryer Halibut with Cauliflower, Mushroom, & Spinach Stack | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: 2 generous plates
  • Time Estimate: 1 hour.
  • Storage Notes: Best if enjoyed immediately, will keep for 2 days in the fridge.
  • Difficulty: Easy.
We've been slow to get on the air fryer bandwagon, and this is our first time getting it out of the box after Santa, always a man of good taste, left it under our tree. Whelp, we have been missing out. This was easy to put together, delicious, and easy to clean up - how we got perfectly crispy fillets with zero oil is beyond us, but tasting is believing. Thanks again science, we love eating you.

 

Ingredients

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.
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