Grilled Bluefish in Pomegranate Glaze

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 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
  • Potato Puree:
  • 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
  • Grilled Eggplant:
  • 1 large Japanese eggplant, sliced 1 inch on the diagonal
  • Salt and freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 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.

Potato Puree:
  • 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.

Grilled Eggplant:
  • 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.

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