Use one to two pounds of mackerel if you cannot find smaller ones, or substitute arctic char or trout. As long as it fills with tahini, the taste is still perfect.
Have This!
- Two whole small Spanish mackerel
- One tablespoon olive oil
- Kosher salt
- One lemon, thinly sliced, seeds removed
- One bunch thyme
- Half cup pomegranate seeds
- Half cup fresh cilantro leaves with tender stems
- A cup tahini sauce
- Three cups cauliflower and seeds
Do This!
- Heat broiler.
- Place fish on a rimmed baking sheet and rub with oil and season all over with salt.
- Stuff cavity with lemon and thyme.
- Broil, turning once, until cooked through, 10–12 minutes.
- Let rest five minutes.
- Spoon cauliflower onto plates and 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.
Summary
Recipe Name
Mackerel with Tahini And Cauliflower
Author Name
Tahini Market
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 1 Review(s)