Glazed Grouper with Spicy Honey, Saffron Mussels and Herbed Cauliflower Couscous

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the grouper fillets dry with paper towels and season them with half of the salt and the black pepper.

2. 2

   2. In a small bowl, mix the honey, harissa, 1 tablespoon lemon juice, and the zest of half the lemon. Set the glaze aside.

3. 3

   3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the grouper for 2 minutes per side until lightly golden. Brush the tops with half of the spicy honey glaze and transfer the skillet to the oven. Roast for 6 to 8 minutes at 220°C / 425°F, until the fish is cooked through yet still juicy. Remove and keep warm.

4. 4

   4. While the grouper roasts, heat another large pot with a lid over medium heat. Add 1 tablespoon olive oil and half of the shallot. Cook for 2 minutes. Add half of the garlic, the white wine, fish stock, and saffron threads. Once gently simmering, add the mussels, cover, and cook for 4 to 6 minutes until they open. Discard any that do not open. Add the butter and swirl the pot to emulsify the broth.

5. 5

   5. In a separate large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Sauté the remaining shallot for 2 minutes, then the remaining garlic for 30 seconds. Add the riced cauliflower, the remaining salt, and cook for 4 to 5 minutes until tender but not wet.

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   6. Remove the skillet from the heat and toss the cauliflower with the remaining lemon juice, parsley, mint, and half of the toasted sliced almonds. Adjust salt if needed.

7. 7

   7. To serve, spoon the herbed cauliflower couscous onto each plate. Top with a grouper fillet and brush with the remaining glaze. Arrange the mussels on the side with some saffron broth. Finish with the remaining almonds and a little extra lemon zest if desired.