Name: Mackerel with Cauliflower "Couscous" and Tahini
Yield: 4 Servings
Ingredients: 1 garlic clove finely grated; ¼ 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 lb. each), cleaned; 1 tablespoon olive oil; Kosher salt; 1 lemon, thinly sliced, seeds removed; 1 bunch thyme; ½ cup pomegranate seeds; ½ cup fresh cilantro leaves with tender stems; Nigella seeds are available at Indian markets or online.

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Photo by Peden + Munk

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

Recipe notes