Creamy Cheesy Broccoli and Cauliflower And Sablefish With Ginger Soy Glaze

I made this back in 2020 with just cauliflower but since I could only get a smaller head of cauliflower, I added a 4” round of broccoli that we had in the fridge and I used a different cheese than the baby Swiss the first time.  This is previous time.

Creamy Cheesy Broccoli and Cauliflower

Ingredients:

6 tbsp. unsalted butter

4 cloves garlic. minced

4 oz. prosciutto chopped

1 large head cauliflower divided into florets

2 tbsp. all-purpose flour

1½ cups heavy cream or whipping cream

Salt and pepper to taste

½ cup frozen peas

1½ cups shredded Sharp Creamy Cheddar Cheese

½ cup parsley chopped

Instructions:

Preheat oven to 350 degrees.

In a large skillet, melt butter over medium heat stove top. When the butter becomes bubbly, add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.

Add the cauliflower florets, cover the pan, and cook just until they begin to lose their crispness, stirring a few times.

Remove the florets to the baking dish.

Add the flour to the pan and stir constantly for 1 minute. Add the cream and the peas. Blend well and cook until the sauce thickens.  Season with the cayenne, salt and pepper.

Pour the sauce over the cauliflower in the baking dish (or add the florets back to the skillet) and mix well to coat the florets.

Sprinkle with cheese and parsley and bake uncovered until top is lightly browned and the mixture is bubbly. About 30 minutes.

Notes:

The original recipe calls for doing everything in one pan but I was not comfortable using our baking dishes on the cooktop and I thought the sauce would be easier to make without the cauliflower in the pan so after cooking it, I removed it to the dish while I made the sauce then returned it to the pan.

The Verdict:

It was once again very good even though I got the cheese a little brown.

Sablefish With Ginger Soy Glaze

I made this dish about five years ago and decided it was ready for a re-do.  I actually rejoined Sitka Seafood Market (formally Sitka Salmon Shares) just so I could get Sablefish.  It is also called Butterfish or Black Cod and are generally found in the deeps of the North Pacific Ocean.  While they can grow much bigger and can live for 90 years, those normally caught are about nine pounds and less than 20 years old.

The recipe I used again came from Nourish Evolution and I followed it as written.  

Sablefish With Ginger Soy Glaze

Ingredients:

3 tbsp honey

3 tbsp low-sodium soy sauce

3 tbsp rice vinegar

1 tbsp fresh lemon juice

2 tsp sesame oil

3 tsp grated fresh ginger (I used 1/3 tsp powder)

1 clove garlic, grated (I used 1/8 tsp powder)

4 sablefish filets (mine had the skin on)

Sea salt and freshly ground black pepper, to taste

3 tbsp canola oil

Instructions:

1. Combine first 7 ingredients in a right sized dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.

2. Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up.

3. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness. I cook fish to a 130F internal temp.

4. While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon.

5. Plate the fish skin side down, brush with glaze, and garnish with sliced green onions.

Bev and Pat didn’t want the sable fish so I cooked them some rockfish in lemon butter caper sauce.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

2/27/25 event date