• Thinly slice the mushrooms.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
• If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, porcini powder, and as much jalapeño as you like, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to brown, 4 to 5 minutes. Add the mirepoix and white parts of the scallions and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the cauliflower “rice” and up to ¼ cup [½ cup] water if dry, season with salt and pepper, and cook, stirring occasionally, until the cauliflower is just tender and the liquid has mostly evaporated, 3 to 5 minutes [4 to 6 min].
While the cauliflower “rice” cooks, prepare the fish.

Prep and cook instructions are almost identical for all fish options.

• Pat the fish dry with a paper towel; season the sole or trout lightly with salt and pepper, the halibut generously. Sprinkle the fish with the blackening spice blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole or trout, 3 to 5 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed.

• Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]

Remove the cauliflower “rice” from the heat and stir in 1 tablespoon [2 TBL] lemon juice and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

Transfer the cauliflower “rice” to individual plates and top with the fish. Garnish with the green parts of the scallions and serve with the lemon wedges.