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Sprinkle fish with sea salt and pepper. Set aside.
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Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.
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Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-7 minutes.
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If you have someone else to help, send them to cook fish. If not, you have to juggle. Don't worry it's not that hard.
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Place fish on hot grill at a slight diagonal angle (If skin is on, place it meat side down, skin side up). Close lid and cook for 3-4 minutes or until grill marks form. While waiting, go stir the cauliflower rice. When fish has established grill marks, turn a 1/4 turn on the same side (don't flip yet, just rotate fish) and cook for 3-4 more minutes with lid closed. Now you should have criss cross grill marks. Gently turn fish over and cook for a few more minutes. How long you cook depends on how thick your cut of fish is, usually total cook time is about 10-11 minutes.
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Season finished cauliflower rice with sea salt and pepper to taste. Place on platter, top with fish, squeeze a little lemon juice over fish and garnish with chives! Serve.