2tablespoonsfinely chopped red jalapeño chile pepper
2tablespoonchopped fresh cilantro
1tablespoonschopped chives
1tablespoonfresh lime juice
Kosher salt and freshly cracked black pepper to taste
For the Salsa Verde
1head parsley
1head cilantro
20leavesbasil
2clovesgarlic
2tablespoonscapersrinsed
2tablespoonsred wine vinegar
½cup- ¾ cup olive oil
Kosher salt and freshly cracked black pepper to taste
Instructions
For the Salsa Verde
In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20-40 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
For the Tropical Salsa
In a medium bowl combine the diced pineapple, mango, red onion, scallions, jalapeño, cilantro, chives and lime juice. Toss to combine and season with salt and pepper. Let the salsa chill for 30 minutes in the refrigerator before serving.
For the Cauliflower Rice
Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice, about 30 seconds. Work in batches if necessary and don’t over process or it will get mushy.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 3-4 minutes. Season with salt, pepper and a squeeze the juice of ½ of a lemon on top to help remove any bitterness from the raw cauliflower. Remove from the skillet and toss with the ¼ cup of salsa verde. Portion the “rice” into 4 serving bowls.
For the Fish
Preheat an indoor or outdoor grill over medium high heat. Drizzle the fish with a touch of olive oil and liberally season it with Gaby's Go To seasoning.
Grill the fish on the preheated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and have a golden crust. Remove the fish from the grill and squeeze the remaining lemon juice over the fish.
Divide the fish into even servings on top of the cauliflower rice. Top with equal amounts of the pineapple mango salsa. Season with salt and pepper and serve.
Notes
I love to get all the salsa ingredients finely diced.