Chargrilled Kingfish with Roasted Cauliflowers and Chickpea Salad

Ingredients

Serves 4 

4 x 180g Yellowtail Kingfish fillets, skin on, bones removed 

Salt flakes and freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

Roasted Cauliflower & Chickpea Salad

• 500g cauliflower florets, (approx. ½ a large cauliflower)
• 400g canned chickpeas, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 4 tablespoons olive oil
• ½ bunch parsley, leaves picked and coarsely chopped 
• 2 tablespoons red wine vinegar
• ½ pomegranate, seeds removed (optional)  

Green tahini dressing

• 3 tablespoons hulled tahini
• 2 tablespoons cold water
• 1 garlic clove, chopped
• ½ bunch coriander, leaves and stems chopped
• 3 tablespoons lemon juice
• Salt to taste

Method

Roasted Cauliflower & Chickpea Salad

1. Preheat oven to 200°C (fan forced).
2. Place cauliflower, chickpeas, spices and salt onto a large baking tray.
3. Drizzle over 2 tablespoons of olive oil and toss to coat evenly. Bake for 30 minutes or until cauliflower is just tender. Cool to room temperature. Toss through parsley. 
4. Whisk remaining olive oil and red wine vinegar and season to taste. Set aside.

Green Tahini Dressing

1. Combine dressing ingredients in a deep bowl or jug. Process using a stick blender until it forms a sauce. Add a little extra water if needed, to get a spoonable consistency. 

Chargrilled Kingfish

1. Heat a barbecue or char-grill plate over medium-high heat. 
2. Season fish well with salt and pepper and brush both sides with olive oil. Cook, skin-side down, for 2-3 minutes, then turn over and cook for a further 1-2 minutes, or until flesh flakes easily when tested with a fork. 
3. To serve, spoon Green Tahini Dressing onto a large platter or plates. Arrange cauliflower chickpea salad over the top. Drizzle over red wine vinegar dressing and top with pomegranate seeds. Serve with fish.

Recipe Notes and Tips

Alternatives species: Murray Cod, Scallops, Snapper. 

Cauliflower can be roasted 2 days in advance. Toss through herbs and dressing just before serving.  If cauliflower is not in season, replace with broccoli florets or broccolini. 

Green Tahini Dressing will keep in the refrigerator in a sealed container for up to a week.