Mackerel with Cauliflower "Couscous" and Tahini
Mackerel with Cauliflower "Couscous" and Tahini is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Heat 2 tablespoons oil in a large heavy skillet over mediumhigh.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.