Recipe information
Total Time
1 minutes
Yield
4 Servings
Ingredients
4
5
6
1
3
1
2
2
20
1
1
3
14
3
Need to make a substitution?
Preparation
Step 1
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cauliflower; sauté 2 minutes. Add 2 minced garlic cloves, 1/2 teaspoon turmeric, and 1/4 teaspoon cumin; sauté until cauliflower is crisp-tender and beginning to brown, stirring and adding water by spoonfuls if browning too quickly, 4 minutes longer. Add vinegar, sugar, thyme, and 2 minced garlic cloves. Reduce heat to medium-low; simmer until most of vinegar is absorbed, about 2 minutes. Transfer to large bowl. Toss in stuffed olives and 1 tablespoon brine. Season with salt and pepper.
Step 2
Place cod on plate. Sprinkle remaining 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon paprika over fish. Sprinkle 2 minced garlic cloves over; drizzle with 2 tablespoons oil. Rub into fish on both sides. Cover and chill 1 hour.
Step 3
Heat large nonstick skillet over medium-high heat. Add fish to skillet and cook until just opaque in center, 2 to 3 minutes per side. Carefully transfer fish to platter. Add lemon juice and green olives to skillet and stir 10 seconds; pour over fish. Spoon cauliflower mixture around fish, sprinkle with cilantro, and serve.