Seared mahi mahi with spiced cauliflower rice

Warm a little neutral oil in a pan, add the frozen cauliflower rice and toss to coat; it takes about 12 to 14 minutes.

Season with oregano, chipotle chili powder, cumin, salt and pepper; cook about five minutes to take on the flavours and get a little toasty.

Coat the mahi mahi top and bottom with a little olive oil and the cumin, chipotle and oregano mixture.

Sear in a small pan presentation side down first, about four minutes a side, flipping when a quarter of the way cooked, to stay medium rare inside.

Stir two to three tablespoons of red enchilada sauce into the cauliflower rice; take it off the heat.

Add a knob of butter to the fish pan, let it melt and baste the fish; finish to about 130 to 135 internal, so it stays moist.

Finish the cauliflower rice with the juice of about half a lime, stir, and plate with the fish on top.