Crispy Rockfish With POM Glaze, Cauliflower Puree And Spring Beans

Cauliflower Puree:

1. Break or cut the florets into smaller, regular pieces (about 1-1/2 inches) and place in the steamer insert.
2. Bring about 1 inch 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 arils, if necessary.*
2. 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.
3. Pour cooled POM Glaze into a squeeze bottle and set aside.

To Assemble 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.