Fresh fish with a cauliflower Rice pilaf and a citrus sauce is always refreshing. This dish is full of antioxidants and vitamins. The versatility of it is that the fish can change weekly as well as the vegetable selection.


  • 2 8-ounces tilapia fillets
  • 1 cup cauliflower Rice, cooked
  • 2 tablespoons olive oil
  • 1 carrot
  • ½ red bell pepper
  • 1 lemon
  • 1 clove garlic
  • 1 egg
  • ¼ cup buckwheat flour
  • ¼ cup of chopped parsley or cilantro


  1. If frozen, thaw the fish under cool water or in the fridge overnight. Dry any water off. Crack the egg into a medium sized bowl and add an eggs volume worth of water and rapidly mix with whisk or a fork.
  2. Toss the fish around on a plate with the buckwheat flour until it is coated. Then lay the fish in the egg mixture until it is wet on both sides covering the flour.
  3. Warm a pan and add some oil. Once the oil is hot but not smoking, lay the fish in the oil to cook.
  4. Take the cauliflower Rice mixture and add the vegetables, lemon juice, and herbs

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