Seared Sea Bass with Cauliflower Puree & Chimichurri Recipe (with Video)

Cauliflower Puree
1. Break a head of cauliflower into 2-inch florets.
2. Add cauliflower into a saucepan along with garlic and simmering liquid of choice. Turn heat to medium-high and simmer cauliflower until fork-tender, about 15-20 min.
3. Once the cauliflower and garlic are cooked through, add to a blender with butter, salt to taste, and 1/4 c of the simmering liquid. Blend until fully smooth. Adjust salt levels and if puree is too thick, add more liquid. If you accidentally add too much, add the puree back into the saucepan and cook over medium until liquid is evaporated.
Chimichurri
1. Finely chop cilantro and parsley. Add to a bowl along with a finely diced shallot and Fresno chili and a clove of garlic.
2. Dress with extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, and season to taste with salt and black pepper. Mix to combine.
Seared Bass
1. Generously season bass with salt and pepper, but add only salt to the skin.
2. Heat a large skillet over medium-high heat. Add olive oil, once it begins to smoke, add fish skin side down. Press each fillet firmly for a few seconds with a spatula after adding it to the pan to ensure a crisp, even crust.
3. Once the fish is cooked 2/3 of the way up, turn heat down to medium, then add butter, lemon peels, and garlic. Baste the fish for another 90 seconds and pull off the heat.