Poached Mahi over wasabi & cauliflower mashed with a creamed bell pepper coulis

I used:

2 4-5 ounce pices of Mahi

1 large bell pepper or 4-5 small sweet yellow peppers

1/4 cup low fat ricotta

salt & pepper

About 2 cups of cauliflower (you can use fresh or frozen)

4 cups chicken broth

1/4 cup instant potatoes (or 4-6 small red potatoes peeled and boiled)

1/4 cup fat free sour cream

1 teaspoon wasabi powder (or more/less depending on how much kick you like)



For cauliflower mashed potatoes:

In a sauce pan add 2 cups chicken of chicken broth and half the head of cleaned and roughly chopped cauliflower and bring to a boil cook for 15 minutes or until fork tender/soft enough to mash

Drain cauliflower and set into a bowl, reserve chicken broth for instant mash potatoes

In the same pot start boiling quarter cup of broth then add to instant potatoes, turn off heat immediately…mix and add broth until desired consistency(not pasty)

Press the cauliflower with a fork until it mostly smooth then add mashed potatoes. With a hand mixer on low start mix the potatoes and cauliflower. Add ¼ fat free sour cream while mixing…add chicken broth slowly until potatoes are smooth and creamy.

For Mahi:
Place mahi in a sautee pan and cover fish with chcken broth until just the top of the fish. The fish does not have to be entirely submerged.
Bring to a simmer and let cook for 12-15 minutes depending on how thick your cut of fish is.

For Bell pepper puree:
slice peppers and place in a sautee pan with one tablespoon of extra virgin olive oil. Cook for 8-10 minutes. Add salt and pepper to taste.

remove from heat and place into food processor and blend until smooth. Add ricotta and salt and pepper to taste.

Place puree back into pan and low heat let puree warm through for 5 minutes.

Place puree in botton of dish, then scoop or pipe mashed poatoes into center of bowl with mahi on top.