Grilled Spanish Mackerel with Cauliflower "Tabbouleh"
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 45 MIN
- SERVINGS: 6
While Crush, he mixes the salted cauliflower with preserved lemons, garlic and plenty of chopped parsley, then serves it with yellowtail, prepared sashimi-style, or with grilled kampachi, a slightly fatty fish from Hawaii; Spanish mackerel is equally delicious.
More Healthy Fish Recipes
- 1 tablespoon chopped marjoram or oregano
- 1 teaspoon ground fennel
- 1 teaspoon finely grated orange zest
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup snipped chives
- 1/4 cup plus 2 tablespoons chopped flat-leaf parsley
- 2 shallots, minced
- Salt and freshly ground pepper
- Six 7-ounce Spanish mackerel fillets, with skin
- 1 small head of cauliflower (1 1/2 pounds), cut into florets
- 1 garlic clove, minced
- 1 tablespoon ground cumin
- 1 teaspoon mild or hot smoked paprika
- 1 1/2 teaspoons minced preserved lemon, rind only (see Note)
- 1 tablespoon chopped mint
- 1 small tomato, seeded and diced
- 2 tablespoons sherry vinegar
- 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.
- 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.
- Drain the cauliflower and squeeze out any liquid; return the cauliflower to the bowl.
- 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.
- 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.
An Italian white with zingy minerality pairs well with smoky fish.