Grilled Bluefish in Pomegranate Glaze Recipe

Grilled Bluefish with Pomegranate Glaze Recipe

Ingredients

• 1/3 cup pomegranate molasses, additional for drizzling
• 1 tablespoon finely chopped garlic
• 1 small red onion, sliced extremely thin
• 1 tablespoon freshly chopped mint
• 1 teaspoon coriander seeds, toasted and crushed
• 1 tablespoon grated orange zest
• 4 bluefish fillets (6 ounces each), skin on
• Salt and cracked black pepper, to taste
• 1/2 cup vegetable oil, for brushing the fish

For serving

• Potato Puree (see recipe below)
• Grilled Eggplant (see method below)
• Cucumbers with Yogurt (see below)
• Pea Tendrils (see below)
• Seeds from 1/2 pomegranate

Potato Puree

• 1 pound baking potatoes (such as russet), peeled and cut into large chunks
• 2 cloves garlic, mashed into a paste with 1/8 teaspoon salt
• 1/2 cup extra virgin olive oil
• 2 1/2 teaspoons champagne vinegar
• Salt and freshly ground black pepper to taste

Grilled Eggplant

• 1 large Japanese eggplant, sliced on the diagonal into 1-inch sections
• Salt and freshly ground black pepper, as needed
• 1/2 cup extra virgin olive oil

Cucumbers with Yogurt

• 2 kirby cucumbers, thinly sliced
• Salt, as desired
• 1/2 cup thick Greek yogurt
• 2 tablespoons red onion, diced in 1/2-inch pieces
• 1 tablespoon fresh mint, chopped
• 1 tablespoon cilantro, chopped
• 2 teaspoons lemon juice
• Freshly ground black pepper, to taste

Pea Tendrils

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 cup pea tendrils, trimmed (loosely packed)
• Salt and freshly ground black pepper, as needed

For Garnish

• 2 tablespoons pomegranate molasses
• 1/2 cup pomegranate seeds

Preparation

Grilled Bluefish

1. In a small bowl combine 1/3 cup pomegranate molasses, chopped garlic, mint, crushed coriander seeds, orange zest, and a good pinch each of salt and pepper; mix well.

2. Season bluefish fillets on both sides with salt and black pepper, then drizzle both sides lightly with vegetable oil.

3. Generously brush the fillets with the pomegranate glaze.

4. Prepare a grill for medium-high heat and oil the grates.

5. Place fillets skin-side down and grill 45 minutes, then turn, brush with more glaze, and continue grilling until the fish flakes easily.

6. Remove from the grill and let rest briefly.

7. Drizzle with extra pomegranate molasses and sprinkle with pomegranate seeds before serving.

Potato Puree

1. Boil potato chunks in salted water until fork-tender, about 20 minutes; drain well.

2. While hot, mash the potatoes with the garlic paste using a ricer or masher.

3. Gradually stir in olive oil and champagne vinegar until smooth; adjust seasoning.

Grilled Eggplant

1. Toss eggplant slices with olive oil, salt, and pepper.

2. Grill over medium heat, turning occasionally, until soft and charred, about 57 minutes.

Cucumbers with Yogurt

1. Place sliced cucumbers in a colander, sprinkle lightly with salt, and let stand 10 minutes; pat dry.

2. Combine cucumbers with Greek yogurt, red onion, mint, cilantro, lemon juice, and black pepper; stir to combine.

Pea Tendrils

1. Heat olive oil in a skillet over medium heat.

2. Add sliced garlic and saut until fragrant, about 1 minute.

3. Add pea tendrils and cook just until wilted, about 23 minutes.

4. Season with salt and pepper.

To Serve

Arrange a spoonful of potato puree, grilled eggplant, cucumber-yogurt and pea tendrils on each plate. Top with a bluefish fillet, skin-side up, and garnish with pomegranate seeds and a drizzle of pomegranate molasses. Serve immediately.