Crispy Rockfish with POM Glaze, Cauliflower Puree and Spring Beans

by Chef Oliver Beckert

Total Prep Time

45 - 60 mins

Servings

4

Degree of Difficulty

Hard

Ingredients

Cauliflower Puree: 
1 head cauliflower, cut into florets
3 tablespoons butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon white chocolate chunks

Spring Beans
1 cup fine green beans
1 cup yellow wax beans
2 tablespoons extra-virgin olive oil
salt and pepper to taste

Crispy Rockfish
4 pieces Rockfish fillet, 5 oz. each
kosher salt and pepper to taste
2 tablespoons olive oil

POM Glaze
1 cup juice from POM Wonderful Pomegranates or 1 cup POM Wonderful 100% Pomegranate Juice
1/4 cup arils from POM Wonderful Pomegranates or 1/4 cup POM POMS Fresh Arils
1/2 cup sugar
2 pieces star anise

Preparation

Cauliflower Puree: 1. Break or cut the florets into smaller, regular pieces (about 1-1/2") and place in the steamer insert. 2. Bring about 1" of water to a boil in the steamer pot, add the insert, cover and cook for about 20 minutes or until very tender. 3. In a food processor, blend the cauliflower, butter and chocolate until smooth. 4. Season with salt and pepper; set aside on a warm place.

Spring Beans: 1. Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. 2. Drain; rinse with ice-cold water and drain well. 3. Before serving, sauté in a pan with olive oil; season with salt and pepper.

Crispy Rockfish: 1. In a non-stick skillet, heat 2 teaspoons oil over moderately high heat until hot and sauté fish, skin sides down, for about 3 minutes or until golden. 2. Turn fish and sauté until just cooked through, about 4 minutes more.

POM Glaze: 1. Prepare fresh pomegranate juice, if necessary.* 2. Prepare fresh pomegranate arils, if necessary.** 3. Reduce pomegranate juice, sugar and star anise in a saucepan over medium heat to a syrupy consistency, about 20 to 25 minutes. Remove from heat and allow to cool. 4. Pour cooled POM Glaze into a squeeze bottle and set aside.

To Assemble the Dish: 1. Spoon the heated cauliflower puree onto a warm plate. 2. Top with beans and place fish in the middle. 3. Garnish with pomegranate arils and drizzle the POM Glaze over the dish.

*For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)