Cook a Wood Fired Mahi Mahi with Pita Jungle in Tempe, Arizona
With a paper towel, pat the fish dry and season on both sides with salt and pepper. Then, in a pan, sear on both sides with 1/2 tablespoon olive oil (skin side up first).
In a sauté pan on medium heat, sauté cauliflower in 2 tablespoons of olive oil and cook until light brown (1-2 mins).
To prepare the sauce, in a sauté pan heat 1 tablespoon of olive oil. Add pine nuts, cilantro, and garlic and cook until garlic color changes (do not brown garlic). Add lemon juice to deglaze. Next, remove from heat and stir in Tahini sauce, and paprika (to taste).
To serve, place the fish and cauliflower on a large round plate place next to each other. Top everything with the sauce. Garnish cauliflower with caramelized onion and finish with lemon wedge.