Seared Local Wreckfish on a Bed of Cauliflower Puree


Serves 4

Ingredients for Wreckfish

4 5-6 oz Wreckfish Filets
2 tbsp Extra Virgin Olive Oil
kosher or coarse ground Sea Salt, to taste
freshly ground White Pepper, to taste

Ingredients for Cauliflower Puree

1 tbsp blended Vegetable Oil
1 large julienned Yellow Onion
1 tbsp minced Garlic
1 head of Cauliflower; stem removed
1-1 ½ qt Heavy Cream
4 pats Butter
Salt & Pepper, to taste

4300 Ashley River Road, Charleston, SC, 29414