Best 2 Mackerel With Cauliflower Couscous And Tahini Recipes

Embark on a culinary journey with our delightful mackerel, cauliflower couscous, and tahini recipe. This delectable dish combines the richness of mackerel, the wholesome goodness of cauliflower couscous, and the creamy, nutty flavors of tahini. The mackerel, a sustainable and flavorful fish, is perfectly seared to retain its tender texture and succulent taste. The cauliflower couscous, a clever and nutritious alternative to traditional couscous, adds a delightful crunch and a boost of vitamins. The crowning glory is the luscious tahini sauce, made from blended tahini, lemon juice, garlic, and herbs, creating a velvety and tangy dressing that elevates the entire dish. This symphony of flavors and textures will tantalize your taste buds and leave you craving more. So, prepare to relish this mackerel, cauliflower couscous, and tahini masterpiece, a culinary experience that will transport you to the shores of culinary bliss.

Here are our top 2 tried and tested recipes!

GRILLED MACKEREL WITH HARISSA & CORIANDER COUSCOUS

Grilled mackerel with harissa & coriander couscous image

Oil-rich mackerel is full of omega-3 and is an environmentally aware way to enjoy fish

Provided by CJ Jackson

Categories Dinner, Main course

Time 35m

Number Of Ingredients 8

Ingredients

4 small whole mackerel , gutted and filleted
3 tbsp extra-virgin olive oil
grated zest and juice 1 lime , plus wedges to serve
1 bunch spring onions , finely sliced
2 tbsp harissa paste (more depending on taste)
140g couscous
500ml hot vegetable stock
3 tbsp chopped coriander , plus sprigs to serve

Steps:

Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.
Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.
Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.

Nutrition Facts : Calories 502 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.65 milligram of sodium

MACKEREL WITH WARM CAULIFLOWER & CAPER SALAD

Mackerel with warm cauliflower & caper salad image

This warm, herby salad makes a refreshing change from the usual veg

Provided by Good Food team

Categories Dinner

Time 20m

Number Of Ingredients 8

Ingredients

300g cauliflower, cut into florets
1 lemon
4 capers, rinsed
½ small bunch flat-leaf parsley, chopped
½ small bunch mint, chopped
2tsp olive oil
1 small garlic clove, crushed
2 large or 4 small mackerel fillets

Steps:

Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.
Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

Nutrition Facts : Calories 392 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.86 milligram of sodium

Tips:

Choose Fresh Mackerel: Select firm and shiny fish with clear eyes. Avoid any fish that appears dull or has an unpleasant odor.

Preparing the Cauliflower Couscous: Use a food processor to create a rice-like texture for the cauliflower. Alternatively, you can grate the cauliflower using the large holes of a box grater.

Toasting the Spices: To enhance their flavor, toast the cumin and coriander seeds in a pan over medium heat until fragrant. Keep an eye on them to prevent burning.

Marinating the Mackerel: Allow the mackerel fillets to marinate in the mixture of lemon juice, olive oil, garlic, and herbs for at least 15 minutes. This helps infuse the fish with flavor.

Cooking the Mackerel: Sear the mackerel fillets in a hot skillet until golden brown on both sides. Finish cooking them in the oven for a flaky and tender texture.

Assembling the Dish: Arrange the cooked mackerel fillets over the cauliflower couscous and top with a drizzle of tahini sauce. Garnish with fresh herbs like cilantro or parsley for added flavor.

Conclusion:

This recipe for mackerel with cauliflower couscous and tahini sauce offers a delicious and healthy meal that is perfect for any occasion. The combination of flavors and textures in this dish makes it a unique and enjoyable experience. By following these tips, you can ensure that your mackerel dish turns out perfectly cooked and full of flavor. So, gather your ingredients and give this recipe a try. You won't be disappointed!