• Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower “couscous,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Transfer to a medium bowl and cover to keep warm. Wipe out the pan.

• Pat the fish dry with a paper towel; season lightly with salt and pepper. 

In the same pan used for the cauliflower “couscous,” warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. 

For salmon and halibut: 

Add the fish and cook until lightly browned on the bottom side, 3 to 4 minutes. Turn and cook until the flesh is starting to turn opaque but is not yet cooked through, about 1 minute. Transfer to a plate. Wipe out the pan.

For barramundi: 

Add the fish, skin side down, and cook until the skin is crisp, 3 to 4 minutes. Turn and cook until the flesh is starting to turn opaque but is not yet cooked through, about 1 minute. Transfer to a plate. Wipe out the pan.

While the fish is cooking, prepare the chraime sauce ingredients.

• Peel and thinly slice enough onion to measure 1 cup [2 cups].
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp]. 

In the same pan used for the fish, warm 1 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the chraime spice blend and cook until fragrant, about 30 seconds. 

Add the tomatoes, tomato paste, and 1 cup [1½ cups] water and bring to a boil, then reduce to a simmer. Nestle the fish into the sauce (skin side up for the barramundi) and simmer until the sauce is thickened and the fish is cooked through, 2 to 4 minutes. Remove from the heat and season the sauce to taste with salt and pepper. While the sauce is simmering, prepare the garnishes and finish the cauliflower “couscous.”

• Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

To the bowl with the cauliflower “couscous,” stir in 1 tablespoon [2 TBL] lemon juice and half the parsley. Season to taste with salt and pepper.

Transfer the cauliflower “couscous” to individual plates and top with the fish and chraime sauce. Garnish with the remaining parsley and serve with the lemon wedges.