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Grilled Spanish Mackerel With Cauliflower "Tabbouleh"


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1 tablespoon chopped marjoram or oregano

1 teaspoon ground fennel

1 teaspoon finely grated orange zest

3/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup snipped chives

1/4 cup plus 2 tablespoons chopped flat-leaf parsley

2 shallots, minced

Salt and freshly ground pepper

Six 7-ounce Spanish mackerel fillets, with skin

1 small head of cauliflower (1 1/2 pounds), cut into florets

1 garlic clove, minced

1 tablespoon ground cumin

1 teaspoon mild or hot smoked paprika

1 1/2 teaspoons minced preserved lemon, rind only (see Note)

1 tablespoon chopped mint

1 small tomato, seeded and diced

2 tablespoons sherry vinegar

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