Mackerel with Cauliflower "Couscous" and Tahini

Directions

1. 1
   Heat 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.
2. 2
   Heat broiler.
3. 3
   Transfer to a large bowl and let cool. Reserve skillet.
4. 4
   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, 1012 minutes.
5. 5
   Working in 2 batches, pulse cauliflower in a food processor until the size of rice grains.
6. 6
   Let rest 5 minutes.
7. 7
   Transfer back to bowl, toss with lemon juice, and season with salt.
8. 8
   Spoon cauliflower onto plates; drizzle with tahini sauce. Top with seed mixture and pomegranate seeds.
9. 9
   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.
10. 10
    Remove fillets from fish and place, skin side up, on top.
11. 11
    Add cilantro and a sprinkle of salt.