This post is brought to you in partnership with the Alaska Seafood Marketing Institute.
These turmeric-spiced cauliflower steaks paired with tender Alaska rockfish fillets are such an exciting combination! It makes a stunning presentation for a special dinner, but it’s also easy enough to make on a weeknight.
Add the bright flavors of lemon and curry in the form of an easy compound butter that melts over top, and you have a meal that is not only healthy, but also tasty and colorful.
What Is Alaska Rockfish?
Alaska rockfish is a type of whitefish with a firm and flaky texture. It's a fantastic choice for quick stovetop cooking, grilling, or baking in the oven, as we've done with this recipe.
It's also a great source of protein and long chain omega-3 fatty acids, making it a great choice for a healthy weeknight meal.
A Meal in Three Steps
This recipe is made in three basic steps. First, roast cauliflower steaks in a hot oven. Then, make the lemon-curry butter while the cauliflower roasts. Finally, bake the fish for just a few minutes until it’s cooked through.
Place the cauliflower on a platter, top it with the fish and lemon butter, and dinner is ready!
How to Make Cauliflower Steaks
Cauliflower steaks are a fun way to serve cauliflower -- and they look pretty too. Stand the head of cauliflower upright on a cutting board (trim the stem if needed to keep it stable), then cut the head vertically into slices roughly 3/4-inch thick.
Try to cut through the stem to keep the slices intact as much as possible. Even so, you will likely only get three or four “steaks” from each head. Roast the unattached florets that fall to the side and serve them alongside the steaks.
How to Make the Lemon-Curry Butter
The lemon-curry butter is easy to make in a food processor since the powerful blades help work the lemon juice into the butter quickly and easily. You can also use a fork to mash everything together, but it may take a little more effort.
This seasoned butter is great to have on hand to use on top of vegetables, chicken, or many other weeknight meals, so don’t worry if you have leftovers. You may even want to double the recipe!
The butter will keep for at least a week in the fridge, or you can shape it into a log and freeze it for up to 2 months.
Making a Beautiful Plate
This fish looks so beautiful on a platter served over the cauliflower and sprinkled with parsley and scallions. Dot the top of the warm fish with lemon-curry butter and let it melt as you carry the platter to the table. Grab a fork and dig in!
Recommended Wine Pairing
Serve this Alaska rockfish with a bottle of Columbia Valley Riesling.
Can't Find Rockfish?
If you're having trouble finding rockfish, try cod instead! It has a similar flavor and texture, and cooks the same way.
More Great Fish Recipes to Try!
- Moroccan-Spiced Wild Alaskan Salmon
- Alaska Pollock Rainbow Bowl with Creamy Green Dressing
- Wild Alaskan Salmon and Egg Breakfast Tacos
Alaska Rockfish with Turmeric Cauliflower Steaks and Curry Butter
This recipe fits within the American Institute for Cancer Research's recommendations for a cancer preventative diet.
Having trouble finding rockfish? Cod makes a great substitute.
- For the cauliflower:
- 1 large (at least 3 pounds) or 2 small heads cauliflower
- 4 tablespoons olive oil
- Salt and pepper, to taste
- 1 1/4 teaspoons ground turmeric
- 1 teaspoon coriander seeds, coarsely crushed with a rolling pin or mortar
- 1 lemon, sliced into wedges
- For the butter:
- 1 lemon
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon chopped fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- Pinch of black pepper
- For the fish:
- 4 (6-ounce) Alaska rockfish fillets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 scallions, finely sliced, including some of the green part (for garnish)
- 2 tablespoons chopped parsley
Preheat the oven to 450ºF:
Spray or brush a rimmed baking sheet with olive oil.
Slice the cauliflower into steaks:
Remove all the outer leaves from the cauliflower and stand it upright on your cutting board (trim the bottom of the stem as needed to keep the cauliflower stable).
With a large knife, cut it into 3/4-inch thick slices. You will have some “scraps”—slices or florets of cauliflower that are not attached to the core and fall apart, but you should get at least 4 slices that are intact.
Roast the cauliflower:
Brush both side of the steaks with oil, and toss the “scraps” with a little oil as well. Arrange them on the baking sheet, and sprinkle generously with salt and pepper, followed by the turmeric and coriander. Squeeze the lemon wedges over top.
Roast for 25 to 30 minutes, or until golden and tender when you insert the tip of a knife into the steak. Remove from the oven and set aside.
Lower the oven temperature down to 400ºF
Make the lemon-curry butter while the cauliflower bakes:
Remove about 1 teaspoon of zest from the lemon and squeeze about 1 1/2 tablespoons of juice. In a food processor, process the butter, lemon zest and juice, ginger, curry powder, 1/8 teaspoon salt and a pinch of black pepper until combined. Scrape down the bowl once or twice as needed. Transfer to a bowl.
Cook the fish:
Line a baking sheet with foil and lightly brush with oil or spray with olive oil spray. Set the fillets on the baking sheet. Brush with 2 tablespoons of olive oil and sprinkle generously with salt and pepper.
Bake in the oven at 400oF for 6 to 8 minutes, or until the fish is cooked through and opaque.
Remove from the oven, cover loosely with foil, and let the fish rest for 5 minutes.
The cauliflower can be served warm or room temperature; return it to the oven for a few minutes to rewarm, if desired. Transfer the cauliflower to a large platter. Set the fillets on top and dot each fillet with the curry butter. Sprinkle with chopped scallions and parsley and serve.