Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp avocado oil
  • 12 oz filled sablefish
  • 3 packed cups chopped fresh spinach
  • 1 cup sliced mushrooms
  • ½ cup chopped red onion
  • 12- ounces cauliflower rice (frozen fine)
  • 1 7- oz package Lemongrass Basil Sauce from Kevin’s Natural Foods
  • 1/3 cup chopped green onions (whites and greens)
  • 1- ouce grape tomatoes halved or quartered
  • 2 tablespoons shredded fresh basil

Instruction

  • Preheat oven to 400F degrees
  • Heat oil in large skillet (that has a lid for use later) and sear sablefish on high, skin side up, for just 1 minute. Flip over and remove from heat.
  • Add riced cauliflower, chopped spinach, chopped red onion, and sliced mushrooms to bowl and toss.
  • Open bag of Lemongrass Basil Sauce from Ken's Natural Foods and drizzle over veggies and gently stir until ingredients coated. It may not seem like "enough" sauce, but once the dish starts to cook, water and oils will be released from the ingredients to make it "saucier."
  • Then, gently lift up fish filet and spread veggie mixture under and around fish. Place fish back down so it's resting on a bed of these veggies.
  • Put lid on skillet and bake, covered, in 400F degree oven, or until fish white and flakey through, vegetables softened and sauce bubbling.