Name: Mackerel with Cauliflower "Couscous" and Tahini
Yield: 4 servings
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.

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Mackerel with Cauliflower "Couscous" and TahiniPeden & Munk

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

Recipe information

Yield
4 servings

Ingredients

Tahini Sauce:

1 garlic clove, finely grated

1/4 cup tahini

2 tablespoons fresh lemon juice

2 tablespoons olive oil

Kosher salt

Cauliflower and seeds:

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

Mackerel and assembly:

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

Ingredient info:

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.

Preparation

Cauliflower and seeds:
Step 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.
Step 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.
Step 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.
Mackerel and assembly:
Step 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.
Step 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.

TagsSauce Fish Seafood Mackerel Trout Cauliflower Vegetable Tahini Pomegranate Fruit Cilantro Herbs & Spices Pumpkin Seed Seed Main Side Dinner Gluten Free Weeknight Meals Broil Bon Appétit

Recipe notes

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