Prep

• Season the basa with salt and pepper.
• Dust each filet in cornmeal. Set aside.

Cook

• In a nonstick pan, heat 1 tablespoon of olive oil.
• Add the cauliflower and cook over medium heat until tender.
• Add 3/4 cup of the salsa to the pan. Heat through and set aside.
• Place another nonstick pan over medium heat. Add the remaining olive oil. When it shimmers, add the basa fillets and cook for 3 minutes,
• Flip and cook for another 3 minutes then remove them from the pan and drain on paper towels.

Serve

• Divide the cauliflower between 4 dinner plates.
• Place a piece of basa on top of the cauliflower and garnish each piece with a dollop of guacamole, a lime wedge and sprig of cilantro.
• Spoon the reserved salsa around the plate.