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 notes

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