Mackerel with Cauliflower "Couscous" and Tahini

Ingredients

• •1 clove garlic
• •¼ cup tahini
• •2 tablespoons fresh lemon juice
• •2 tablespoons olive oil
• •1 teaspoon Kosher salt
• •3 tablespoons olive oil
• •1 head cauliflower
• •1 tablespoon fresh lemon juice
• •1 teaspoon Kosher salt
• •2 tablespoons raw pumpkin seeds
• •2 teaspoons sesame seeds
• •1 teaspoon nigella seeds
• •2 whole Spanish mackerel
• •1 tablespoon olive oil
• •1 teaspoon Kosher salt
• •1 whole lemon
• •1 bunch thyme
• •½ cup pomegranate seeds
• •½ cup fresh cilantro
• •
• •tahini
• •lemon juice
• •oil
• •¼ cup water

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   5 min

3. 3.

   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.

   1 min

4. 4.

   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.

   17 min

5. 5.

   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.

   5 min