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pomegranate molasses garlic red onion mint leaves coriander seeds orange zest bluefish fillets salt vegetable oil puree cucumbers Pea pomegranate baking potatoes garlic extra-virgin olive oil champagne vinegar salt Japanese eggplant salt extra-virgin olive oil
Viewed: 26 - Published at: 3 months agoIngredients
- 1/3 cup pomegranate molasses, plus more for garnish
- 1 tablespoon chopped garlic
- 1 small red onion, sliced as thin as possible
- 1 tablespoon chopped mint leaves
- 1 teaspoon toasted and crushed coriander seeds
- 1 tablespoon grated orange zest
- 4 (6 ounce) bluefish fillets, skin on
- Salt and freshly ground black pepper
- 1/2 cup vegetable oil, for coating the fish
- Potato Puree, recipe follows
- Grilled Eggplant, recipe follows
- Cucumbers and Yogurt, recipe follows
- Pea Tendrils, recipe follows
- 1/2 pomegranate, seeded
- 1 pound baking potatoes, like russets, peeled and cut into large pieces
- 2 garlic cloves, 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
- 1 large Japanese eggplant, sliced 1 inch on the diagonal
- Salt and freshly ground black pepper
- 1/2 cup extra virgin olive oil
Method
- In a bowl large enough to hold the four fish fillets, combine the pomegranate molasses, chopped garlic, red onion, crushed coriander seeds, and orange zest.
- Let marinate for 1/2 hour, refrigerated.
- Season bluefish with salt and pepper.
- Brush generously with oil.
- Put fish on hottest part of grill, skin side up.
- When the first side is charred and releases from the grill, about 5 minutes flip and grill on second side.
- Cook an additional 5 minutes or until done.
- Take care not to over char the fish.
- The marinade has sugar in it so it may burn easily.
- To serve, put a piece of fish in the center of each of 4 plates.
- Put a spoonful of the potato puree next to the fish and a spoonful of yogurt next to the potatoes.
- Arrange a quarter of the eggplant slices next to the yogurt.
- Top the fish with pea tendrils, drizzle with pomegranate molasses and sprinkle with pomegranate seeds.
- Serve immediately.
- Put potatoes in saucepan and cover with cold salted water by 1-inch and bring to boil.
- Reduce heat and simmer about 20 minutes or until potatoes are tender.
- Drain and return the pan to heat to dry out the potatoes for about 5 minutes.
- Put through a ricer immediately.
- Stir in the remaining ingredients.
- Season with salt and pepper.
- The flavor of the mixture should be prominent in garlic, salt, and acid.
- Set aside at room temperature.
- Preheat grill to 350 degrees F. Toss eggplant in a bowl with salt and pepper.
- Add the extra virgin olive oil and toss again until evenly coated.
- Grill on each side until slightly charred and the eggplant is tender.
- Set aside.
- Cucumbers and Yogurt: 2 kirby cucumbers, sliced thinly Salt 1/2 cup thick Greek yogurt 2 tablespoons diced red onion in 1/2-inch pieces 1 tablespoon chopped mint 1 tablespoon chopped cilantro 2 teaspoons lemon juice Freshly ground black pepper, to taste
- Toss the cucumbers with salt and drain in colander for 30 minutes.
- Pat dry to remove moisture and excess salt.
- Mix yogurt with cucumbers and remaining ingredients.
- Season with salt and pepper.
- Pea Tendrils: 2 tablespoons extra virgin olive oil 2 cloves garlic, thinly sliced 1 cup loosely packed trimmed pea tendrils Salt and freshly ground black pepper 2 tablespoons pomegranate molasses 1/2 cup pomegranate seeds
- Heat a large saute pan with 2 tablespoons extra virgin olive oil and the sliced garlic, over medium high heat.
- As soon as the garlic begins to brown, add the pea tendrils, season with salt and pepper and cook, tossing constantly until the tendrils are slightly wilted, about 2 minutes.
- Remove from the heat.
