by Chef Moses Wendel, Pardes Restaurant 
½ pound ginger, rough chopped
¼ cup whole coriander seed
1/8 cup whole cardamom
¼ cup whole fennel seed
1 tablespoon whole chilli flakes
¼ cup whole cumin
1 bunch washed cilantro leaves and stems
2 jalapeno peppers, stem removed (look for ones without white veins, they are less spicy)
1 quart canola or grape seed oil
Combine everything in a pot, bring to a simmer over low heat for 8 minutes, purée, strain through a chinois and reserve oil. There will be leftovers that you will use it up elsewhere; put some in your cholent to freak out the squares but do not attempt a smaller batch.
¼ cup canola oil
2 heads checked cauliflower
Reserved Berber Spice
Break cauliflower into 2-inch chunks. Cook over high heat in a large sauté pan until blackened on the outside and soft inside; add 1 cup water to complete the cooking process. Purée with 2/3 cup berber spice, salt a little water if necessary to make a smooth rich purée; strain through a chinois and reserve.
1 ripe mango, ¼-inch diced
3 tablespoons kalamata olives, diced
Zest and juice of 2 limes
2 sprigs each, cilantro, mint and dill, chopped
Tiny pinch of salt, and sugar as needed
Toss all ingredients together and reserve.
4 (2.5 pound bronzino) skin on fileted & deboned, lightly scored 3 times across the width
Heat canola oil to medium heat. Season bronzino lightly with kosher salt & dust the skin side lightly with wondra flour, shake the fillets over the sink to remove excess flour.
Sauté 2 filets at a time skin side down till golden brown, press the center of the filet while cooking to keep the skin from buckling. The flesh side will still be somewhat raw. Remove from heat, blot skin on paper towels and reserve skin side up (this keeps the skin crispy).
Warm cauliflower, top with mango salad, top with fish, sprinkle with a few flakes of maldon salt, and enjoy!