Serves 4
Prep Time 40 minutes
Cook Time 15 minutes
Ingredients

Cauliflower Risotto 
1/4 cup olive or avocado oil
2 small heads of cauliflower (or 2 12 to 16 oz. bags riced cauliflower)
2 cups each chopped fresh asparagus, peas and sliced mushrooms
4 radishes, halved or quartered

Avocado Goddess Dressing
2 small avocados, pitted, peeled and chunked
4 Tablespoons apple cider vinegar
1/4 cup avocado oil
10-12 drops liquid stevia (or to taste)
1/2 cup chopped fresh parsley
4 Tablespoons chopped fresh mint leaves
2 teaspoons chopped garlic
1/2 teaspoon sea salt

Rockfish
4 Alaska rockfish fillets (about 4 to 8 oz.), fresh, thawed or frozen
2 teaspoons each cinnamon and nutmeg
2 teaspoons each salt and freshly ground pepper
1/4 cup avocado oil
2 Tablespoons fresh lime juice
 

Directions

Add all ingredients for avocado dressing to a mini-food processor or blender. Blend until smooth, adding water if desired for a thinner consistency. Refrigerate, if needed, until using.

Rinse any ice glaze from frozen Alaska rockfish under cold water; dry with paper towel. In a small bowl or measuring cup, blend cinnamon, nutmeg, salt and pepper. Squeeze lime juice over fish. Sprinkle half of the cinnamon mixture over both sides of the fish. (Reserve remaining seasoning for Alaska rockfish Skewers recipe.)  Spray-coat a grill/broiler/sauté pan; heat over medium-high heat, then add rockfish. Cook 6 to 8 minutes per side for frozen rockfish (or 3 to 5 minutes per side for fresh/thawed fish), just until fish is opaque throughout. Serve fish with Cauliflower Risotto. Drizzle with Avocado Goddess Dressing over all.