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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.
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2
Season the marinade with salt and pepper and pour into a shallow baking dish.
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3
Add the mackerel, turn to coat and refrigerate for 1 hour.
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4
Meanwhile, fit a food processor with a coarse shredding disk.
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5
With the machine on, drop the cauliflower florets through the feed tube without pressing and process until finely grated.
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6
Transfer the cauliflower to a medium bowl and toss with 1 tablespoon of salt.
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7
Let stand at room temperature for 30 minutes.
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8
Drain the cauliflower and squeeze out any liquid; return the cauliflower to the bowl.
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9
In a small skillet, heat the remaining 6 tablespoons of olive oil.
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10
Add the minced garlic, cumin and paprika and the remaining minced shallot and cook until the mixture is fragrant, about 2 minutes.
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11
Let cool slightly, then pour the mixture over the cauliflower.
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12
Add the preserved lemon rind, mint, tomato, sherry vinegar and the remaining 1/4 cup each of parsley and chives to the cauliflower.
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13
Season the tabbouleh with salt and pepper and toss.
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14
Light a grill.
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15
Grill the fish fillets over moderately high heat, turning once or twice, until they are nicely charred in spots, about 7 minutes.
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16
Serve the fish with the cauliflower tabbouleh.
