Mackerel with Cauliflower "Couscous" and Tahini

fish low fat high fiber dinner lunch cauliflower healthy low cholesterol bon appétit quick and healthy pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Sara Kramer

4 servings

Source

Ingredients

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.

Method

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.