Grilled Spanish Mackerel with Cauliflower "Tabbouleh"

1. 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.

2. 2

   Season the marinade with salt and pepper and pour into a shallow baking dish.

3. 3

   Add the mackerel, turn to coat and refrigerate for 1 hour.

4. 4

   Meanwhile, fit a food processor with a coarse shredding disk.

5. 5

   With the machine on, drop the cauliflower florets through the feed tube without pressing and process until finely grated.

6. 6

   Transfer the cauliflower to a medium bowl and toss with 1 tablespoon of salt.

7. 7

   Let stand at room temperature for 30 minutes.

8. 8

   Drain the cauliflower and squeeze out any liquid; return the cauliflower to the bowl.

9. 9

   In a small skillet, heat the remaining 6 tablespoons of olive oil.

10. 10

    Add the minced garlic, cumin and paprika and the remaining minced shallot and cook until the mixture is fragrant, about 2 minutes.

11. 11

    Let cool slightly, then pour the mixture over the cauliflower.

12. 12

    Add the preserved lemon rind, mint, tomato, sherry vinegar and the remaining 1/4 cup each of parsley and chives to the cauliflower.

13. 13

    Season the tabbouleh with salt and pepper and toss.

14. 14

    Light a grill.

15. 15

    Grill the fish fillets over moderately high heat, turning once or twice, until they are nicely charred in spots, about 7 minutes.

16. 16

    Serve the fish with the cauliflower tabbouleh.

* Per serving · 4 servings · Values may vary.