Submitted by Yossi S.
This is a delicious dinner for two when you’re in the mood for a restaurant-quality evening in!
Pre-set a sous vide immersion circulator in a water bath to 134 degrees.
Season fish on all sides with salt and pepper.
Seal fish airtight in a ziploc bag. Place in heated water bath for 30 minutes.
Remove fish from water bath and shock it by placing in an ice bath for about a minute.
Remove fish from bag, pat dry with paper towel, and then lightly dust both sides of the fish with Chili Lime spice.
Heat butter over medium heat, until melted.
Sear fish for 60-90 seconds on each surface, basting with the melted butter as you go, until golden brown.
Fill a pot with a steamer insert with water until just below the steamer basket. Salt water to taste.
Bring water to boil, then reduce to a simmer and add the cauliflower to the steamer basket.
Cook until cauliflower is very soft, about 10-15 minutes.
Remove cauliflower from steamer to a mixing bowl, allow to sit for 2-3 minutes to finish cooking and re-absorb its excess water.
Add garlic powder, butter and salt. Cauliflower should still be warm enough to melt the butter, but if it’s not then soften the butter first.
Blend with a hand blender until desired consistency.
Heat olive oil in the same pan you used for the fish over medium-high heat.
Once hot, add the tomatoes to the pan and cook on each side until they begin to blister, about a minute.
Remove from heat and sprinkle with kosher salt.
Place a large dollop of cauliflower mash in the center of the plate. Press in the center with the back of a spoon.
Place sea bass in the center of the mash.
Arrange tomatoes around the perimeter of the circle of mash.
Sprinkle with chopped scallions and garnish with 2 lime wedges.