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1
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.
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2
Let marinate for 1/2 hour, refrigerated.
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3
Season bluefish with salt and pepper.
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4
Brush generously with oil.
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5
Put fish on hottest part of grill, skin side up.
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6
When the first side is charred and releases from the grill, about 5 minutes flip and grill on second side.
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7
Cook an additional 5 minutes or until done.
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8
Take care not to over char the fish.
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9
The marinade has sugar in it so it may burn easily.
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10
To serve, put a piece of fish in the center of each of 4 plates.
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11
Put a spoonful of the potato puree next to the fish and a spoonful of yogurt next to the potatoes.
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12
Arrange a quarter of the eggplant slices next to the yogurt.
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13
Top the fish with pea tendrils, drizzle with pomegranate molasses and sprinkle with pomegranate seeds.
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14
Serve immediately.
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15
Put potatoes in saucepan and cover with cold salted water by 1-inch and bring to boil.
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16
Reduce heat and simmer about 20 minutes or until potatoes are tender.
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17
Drain and return the pan to heat to dry out the potatoes for about 5 minutes.
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18
Put through a ricer immediately.
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19
Stir in the remaining ingredients.
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20
Season with salt and pepper.
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21
The flavor of the mixture should be prominent in garlic, salt, and acid.
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22
Set aside at room temperature.
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23
Preheat grill to 350 degrees F. Toss eggplant in a bowl with salt and pepper.
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24
Add the extra virgin olive oil and toss again until evenly coated.
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25
Grill on each side until slightly charred and the eggplant is tender.
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26
Set aside.
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27
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
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28
Toss the cucumbers with salt and drain in colander for 30 minutes.
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29
Pat dry to remove moisture and excess salt.
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30
Mix yogurt with cucumbers and remaining ingredients.
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31
Season with salt and pepper.
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32
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
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33
Heat a large saute pan with 2 tablespoons extra virgin olive oil and the sliced garlic, over medium high heat.
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34
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.
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35
Remove from the heat.
