Pan-Seared Fish with Cauliflower, Tahini, and Pomegranate
Cook time: Serves 4
Ingredients: 1 - clove garlic, finely grated on a microplane or minced,
1/2 cup - Tahini, well stirred,
2 - lemons, juiced,
Kosher salt to taste,
Cold water, as needed,
1 - small head cauliflower, trimmed and cut into florets,
4 tablespoons - extra virgin olive oil, divided,
Salt and pepper to taste,
4 - barramundi fillets, skin-on (skinless will work as well),
1 teaspoon - cumin,
1/2 cup - pomegranate arils,
1/2 cup - mint leaves, torn,
1clove garlic, finely grated on a microplane or minced
1/2 cupTahini, well stirred
Kosher salt to taste
Cold water, as needed
For the Barramundi
1small head cauliflower, trimmed and cut into florets
4 tablespoonsextra virgin olive oil, divided
Salt and pepper to taste
4barramundi fillets, skin-on (skinless will work as well)
1/2 cuppomegranate arils
1/2 cupmint leaves, torn
Pop goes the pomegranate as fun textures abound in this Mediterranean-inspired pan-seared fish dish.
What better way to use the best of winter’s produce than to complement it with a bright and garlicky tahini sauce? Pan-seared fish is one of the easiest and fastest ways to a tasty meal. Delicious skin-on or skinless barramundi will suit, but skin-on is recommended for an extra crispy and flavorful exterior.
Step 1In a medium bowl, whisk together the garlic, tahini, lemon juice, and a generous pinch of salt. Add cold water 2 tablespoons at a time and continue whisking until it forms a smooth, saucy consistency. The mixture will seize up at first; just keep adding water and whisking until it smooths out. Taste for seasoning and adjust as needed. Set aside.
Step 2Preheat the oven to 425 degrees F. Toss cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out evenly onto a baking sheet. Bake until the florets are tender and deeply golden brown, about 20-25 minutes.
Step 3Heat remaining 2 tablespoons olive oil in a large skillet (well-seasoned cast iron works best) over medium-high heat. Use paper towels to pat the barramundi fillets very dry, then season well with salt and pepper on both sides. Season the skinless side of each fillet with cumin (or only one side if using skinless fillets).
Step 4When the oil is shimmering and almost smoking, gently place two fillets in the pan skin-side-down (or the side without cumin). Use a spatula to gently press down on each fillet for about 15 seconds to prevent curling. Cook until almost completely opaque around the edges, then flip and finish cooking for about one additional minute on the other side. You want the majority of cooking to happen while the fish is skin-side-down in order to achieve the crispiest skin possible. Repeat with remaining fillets.
Step 5Divide the tahini sauce between 4 plates, then top with cauliflower. Place the barramundi fillets skin-side-up on top of the cauliflower, sprinkle pomegranate arils and mint around the plates, then serve immediately.
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