Blackened tilapia with turmeric cauliflower and artichoke romesco

In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.

In another large frying pan over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Stir in the turmeric and heat until fragrant, about 30 seconds. Pour into a medium heatproof bowl and let cool. Do not clean the pan. 

• Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks. Cut the florets in half lengthwise.

To the bowl with the turmeric oil, add the cauliflower, season with salt and pepper, and toss to coat. 

In the same pan used for the turmeric oil, working in batches if needed, add the cauliflower in a single layer, cut sides down, and cook over medium-high heat, undisturbed, until well browned and starting to soften, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until the cauliflower is tender and the tomatoes start to burst, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

While the cauliflower and tomatoes are cooking, start preparing the fish. 

• Pat the fish dry with a paper towel; season lightly with salt, pepper, and the Creole spice blend. 

In the same pan used for the almonds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. 

Tilapia and halibut: 

Add the fish and cook until lightly browned on the bottom side, 3 to 4 minutes for tilapia, 4 to 5 minutes for halibut. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for halibut, 3 to 4 minutes for tilapia.

Snapper:

Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Spread the artichoke romesco on one half of individual plates. Top with the cauliflower and tomatoes and arrange the fish alongside. Garnish with the almonds and serve.