Dinner: Mackerel, Shrimp, Roasted Cauliflower

Another purchase from the Lobster Place in Chelsea Market - this time Mackerel and fresh (not frozen) Florida Shrimp. Pan seared Mackerel and Shrimp (shell on) with white wine, lemon juice, fresh parsley, with a side dish of roasted cauliflower with cayenne and mild curry powder.

The cauliflower florets were roasted for about 20 minutes in a 425 degree oven in a roasting pan after being tossed in olive oil, seasoned with salt and pepper, and dusted with cayenne and mild curry powder.

The mackerel was seasoned simply with salt and pepper and seared in a saute pan in olive oil. When they were cooked to my liking (a few minutes a side), they were removed and the shrimp was added to the pan. After turning, I poured in some white wine (happened to be white burgundy) and squeezed in some fresh lemon juice. At the end, fresh chopped flat leaf parsley was added. The pan sauce was poured over the shrimp and the mackerel.

I paired this with an inexpensive Portuguese Vinho Verde from Muralhas - a wonderful pairing - the brightness and crispness was a great foil to the roasted cauliflower. A pure, clean, simple meal.