Grilled Spanish Mackerel with Cauliflower "Tabbouleh"

• HEALTHY

Ingredients

1. 1 tablespoon chopped marjoram or oregano
2. 1 teaspoon ground fennel
3. 1 teaspoon finely grated orange zest
4. 3/4 cup plus 2 tablespoons extra-virgin olive oil
5. 1/2 cup snipped chives
6. 1/4 cup plus 2 tablespoons chopped flat-leaf parsley
7. 2 shallots, minced
8. Salt and freshly ground pepper
9. Six 7-ounce Spanish mackerel fillets, with skin
10. 1 small head of cauliflower (1 1/2 pounds), cut into florets
11. 1 garlic clove, minced
12. 1 tablespoon ground cumin
13. 1 teaspoon mild or hot smoked paprika
14. 1 1/2 teaspoons minced preserved lemon, rind only (see Note)
15. 1 tablespoon chopped mint
16. 1 small tomato, seeded and diced
17. 2 tablespoons sherry vinegar

1. In a medium bowl, mix the marjoram, ground fennel and orange zest with 1/2 cup of the olive oil, 1/4 cup of the chives, 2 tablespoons of the parsley and half of the minced shallots. Season the marinade with salt and pepper and pour into a shallow baking dish. Add the mackerel, turn to coat and refrigerate for 1 hour.
2. Meanwhile, fit a food processor with a coarse shredding disk. With the machine on, drop the cauliflower florets through the feed tube without pressing and process until finely grated. Transfer the cauliflower to a medium bowl and toss with 1 tablespoon of salt. Let stand at room temperature for 30 minutes.
3. Drain the cauliflower and squeeze out any liquid; return the cauliflower to the bowl.
4. In a small skillet, heat the remaining 6 tablespoons of olive oil. Add the minced garlic, cumin and paprika and the remaining minced shallot and cook until the mixture is fragrant, about 2 minutes. Let cool slightly, then pour the mixture over the cauliflower. Add the preserved lemon rind, mint, tomato, sherry vinegar and the remaining 1/4 cup each of parsley and chives to the cauliflower. Season the tabbouleh with salt and pepper and toss.
5. Light a grill. Grill the fish fillets over moderately high heat, turning once or twice, until they are nicely charred in spots, about 7 minutes. Serve the fish with the cauliflower tabbouleh.