MACKEREL WITH CAULIFLOWER "COUSCOUS" AND TAHINI

Mackerel with Cauliflower

Provided by Sara Kramer

Yield 4 servings

Number Of Ingredients 20

1 garlic clove, finely grated
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Kosher salt
3 tablespoons olive oil, divided
1 small head cauliflower, cored, cut into large florets
1 tablespoon fresh lemon juice
Kosher salt
2 tablespoons raw pumpkin seeds
2 teaspoons sesame seeds
1 teaspoon nigella seeds
2 whole small Spanish mackerel (about 1 pound each), cleaned
1 tablespoon olive oil
Kosher salt
1 lemon, thinly sliced, seeds removed
1 bunch thyme
1/2 cup pomegranate seeds
1/2 cup fresh cilantro leaves with tender stems
Nigella seeds are available at Indian markets or online. Tahini sauce Stir garlic, tahini, lemon juice, oil, and 1/4 cup water in a small bowl; season with salt.

Steps:

Heat 2 tablespoons oil in a large heavy skillet over mediumhigh. Working in batches if needed, cook cauliflower, tossing occasionally, until florets are browned in spots but still crunchy, about 5 minutes. Transfer to a large bowl and let cool. Reserve skillet.
Working in 2 batches, pulse cauliflower in a food processor until the size of rice grains. Transfer back to bowl, toss with lemon juice, and season with salt.
Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute. Season with salt. Toss in a small bowl with sesame and nigella seeds.
Heat broiler. Place fish on a rimmed baking sheet and rub with oil; season all over with salt. Stuff cavity with lemon and thyme. Broil, turning once, until cooked through, 10-12 minutes. Let rest 5 minutes.
Spoon cauliflower onto plates; drizzle with tahini sauce. Top with seed mixture and pomegranate seeds. Remove fillets from fish and place, skin side up, on top. Add cilantro and a sprinkle of salt.