Mackerel with Cauliflower "Couscous" and Tahini

Ingredients for Mackerel with Cauliflower "Couscous" and Tahini

• 1 garlic clove, finely grated

• 60ml tahini

• 2 colheres de sopa de suco de limão fresco

• 2 colheres de sopa de azeite de oliva

• Sal kosher

• 45ml olive oil, divided

• 1 small head cauliflower, cored, cut into large florets

• 1 colher de sopa de suco de limão fresco

• Sal kosher

• 2 tablespoons raw pumpkin seeds

• 2 teaspoons sesame seeds

• 1 teaspoon nigella seeds

• 2 whole small Spanish mackerel (about 450g each), cleaned

• 1 colher de sopa de azeite de oliva

• Sal kosher

• 1 limão, fatiado fino, sementes removidas

• 1 bunch thyme

• 1/2 cup pomegranate seeds

• 1/2 cup fresh coriander leaves with tender stems

• Nigella seeds are available at Indian markets or online. Tahini sauce Stir garlic, tahini, lemon juice, oil, and 60ml water in a small bowl

• season with salt.

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 grill. Place fish on a rimmed baking sheet and rub with oil; season all over with salt. Stuff cavity with lemon and thyme. Grill, 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 coriander and a sprinkle of salt.

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