Seared Hawaiian Kanpachi with Cauliflower Romesco

Name: Seared Hawaiian Kanpachi with Cauliflower Romesco
Ingredients: 2 cups Romanesco; 1 cup fresh shucked corn; 4 6-ounce pieces skin on Hawaiian Kanpachi filets; Sea salt; freshly ground black pepper; Vegetable or grapeseed oil for searing the fish; 4 tablespoons unsalted butter; Few sprigs of thyme; 1 cup cauliflower romesco (recipe follows); 2 tablespoons carrot giardiniera (recipe follows); 2 cups cauliflower, cut into small florets; 1/4 cup pine nuts, lightly toasted; 1 tablespoon (3 cloves), peeled garlic; 1 teaspoon freshly ground coriander; 1 teaspoon preserved lemon, pith removed, use only the rind; 1 tablespoon white anchovy; 1/2 cup extra virgin olive oil; 1 tablespoon peeled and medium diced carrots; 1 tablespoon medium diced cauliflower; ½ cup water; 1 teaspoon sea salt

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