Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 lb scallops, patted dry
  • 1/2 lb firm white fish (like cod or halibut), cut into 1-inch chunks
  • 2 tbsp avocado oil or olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup cauliflower florets, finely chopped
  • 1 cup alkaline water or vegetable broth
  • 1 tbsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp sea salt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil in a large deep skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until aromatic.
  3. Add the finely chopped cauliflower, turmeric powder, ground cumin, ground coriander, and sea salt. Stir constantly for 2 minutes to toast the spices.
  4. Pour in the alkaline water or vegetable broth. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the cauliflower has softened and the liquid has reduced into a thick, golden glaze.
  5. Gently fold in the white fish, shrimp, and scallops. Simmer for 3–5 minutes, or just until the shrimp turn opaque and the fish flakes easily with a fork.
  6. Remove from heat immediately. Stir in the lime juice and garnish with fresh chopped cilantro before serving.