Crispy Skate with Cauliflower, Bacon, Capers, and Croutons

Ingredients

• 0.3 cup canola oil 
• 1 tablespoon capers drained
• 2 cups cauliflower florets ()
• 10  cherry tomatoes halved
• 0.3 cup cream of wheat cereal 
• 2 tablespoons croutons plain coarsely chopped
• 0.3 teaspoon tarragon fresh chopped
• 0.3 teaspoon thyme sprigs fresh chopped
• 1.5 tablespoons juice of lemon fresh
• 0.3 cup rice flour 
• 14 ounce boned skate wing (or Dover sole fillets)
• 4 slices bacon thick-cut cut into 1-inch pieces

Equipment

• bowl
• frying pan
• paper towels
• whisk
• slotted spoon

Directions

1. Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain.
2. Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 minutes.
3. Add tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors.
4. Remove from heat.
5. Whisk rice flour, Cream of Wheat, and herbs in large shallow bowl to blend.
6. Sprinkle fish with salt and pepper. Coat fish on both sides with flour mixture.
7. Heat oil in another heavy large skillet over medium-high heat.
8. Add fish. Sauté until brown and just opaque in center, about 3 minutes per side.
9. Rewarm cauliflower mixture over medium heat.
10. Mix in bacon and croutons. Season to taste with salt and pepper. Spoon cauliflower mixture into center of 2 plates; top with fish.
11. *Available at some supermarkets, specialty foods stores, and natural foods stores.