Grilled Bluefish with Pomegranate Glaze, Garlic Yogurt and Fiery Greens

Makes 4 entrée servings

Chef Jody Adams / Rialto

Pomegranate marinade:

1/3 cup pomegranate molasses (available in specialty stores or groceries which stock Middle-Eastern ingredients)

3 cloves garlic, chopped

1 small red onion, diced

1 tablespoon chopped fresh mint

1 teaspoon toasted and crushed coriander seeds

1 tablespoon grated orange zest

Four 6-ounce bluefish fillets, skin on, 1 to 1½ inches thick

2 tablespoons pomegranate molasses, for garnish

¼ cup pomegranate seeds for garnish

Mix all the marinade ingredients together in a bowl. 

Prepare a grill with both hot and medium zones.  A grill is hot when you can hold your hand near the grilling surface for no longer than a count of 2 before having to pull it away;  it is medium when you can keep your hands near it for no longer than 4 seconds.  The cooking times given are for a gas grill, with the lid closed; if using a wood or charcoal-burning grill, cook with the lid off.  Make sure the grill is clean in order to minimize sticking. 

Season the bluefish with salt and pepper.  Brush generously with vegetable oil.  Put the fish skin-side down on the hottest part of the grill.  Do not disturb the fillets until the surface is charred and a corner releases from the grill when you carefully lift it with a spatula, after about 5 minutes.  Flip the fillets and cook the flesh side until done, another 4 to 5 minutes.  Because the marinade has sugar in it you need to keep a close eye out for burning.  If it looks as though the surface is turning too dark too quickly, or burning, slide a spatula carefully under the fillets and finish cooking them on the medium section of the grill. 

To serve, put a fillet in the center of each of four plates.  Garnish with farro and fiery greens.  Put a spoonful of yogurt sauce next to each fish filet.  Drizzle the fish with pomegranate molasses and sprinkle with pomegranate seeds and dukkah.  Serve immediately.

Farro

3 tablespoons extra virgin olive oil

1 medium onion, chopped into ¼-inch dice

1 celery stalk, peeled and chopped into ¼-inch dice

1 small carrot, peeled and chopped into ¼-inch dice

Kosher salt and freshly ground black pepper

2 garlic cloves, finely chopped

1 cup farro (available in specialty food stores, Italian food stores and sometimes health-food stores)

4 cups homemade chicken stock or 4 cups high-quality low-sodium canned

4 bay leaves

Heat 3 tablespoons olive oil in a large saucepan over medium-high heat.  Add the onions, celery and carrots.  Season with salt and pepper.  Cook until tender and lightly browned, stirring occasionally, about 8 minutes.  Add the garlic and cook until it becomes aromatic, only a minute or two. 

Add the farro, chicken stock and bay leaves.  Season with salt and pepper.  Lower the heat to a simmer, cover, and cook until the farro is tender, about 35 minutes.  It should be quite creamy, like a loose risotto.

Fiery Garlic Greens 

Makes 4 side-dish servings

Kosher salt

1½ pounds broccoli rabe or kale, washed and trimmed of tough or split stems

1/3 cup extra virgin olive oil

8 garlic cloves, sliced paper-thin

½ pound chicory, washed and chopped crosswise into 2-inch sections

½ pound arugula, washed 

½ to ¾ teaspoon hot red pepper flakes

Bring a large pot of salted water to a boil.  Blanch the broccoli rabe for 3 minutes, then plunge it immediately into cold water to stop the cooking.  Drain and set aside. 

Heat the olive oil and garlic in a large sauté pan over medium-low heat.  Cook until the garlic is just golden around the edges, 8 to 10 minutes.  Do not let the garlic burn. Remove the garlic from the pan and set aside for later.

Increase the heat to high.  Add the broccoli rabe and chicory and cook until the chicory has wilted.  Add the arugula.  Season with salt and add the hot red pepper flakes to taste.  Cook until the arugula wilts, stirring frequently.  It will only take a minute or two so don’t take your eye off the pan or the arugula will overcook.  Return the garlic to the pan and stir.  Serve immediately. 

Garlic Yogurt

Makes ½ cup

½  cup full fat Greek Yogurt

1 garlic clove, peeled

Salt and freshly ground pepper to taste

Put the yogurt into a bowl.  Grate the garlic with a microplane into the garlic.  Season with salt and pepper.   Cover and refrigerate until needed.

Dukkah (Egyptian Seed, Nut and Spice Mix)

1 cup blanched almonds

1 cup hazelnuts

1 cup macadamia nuts

1 cup coriander seeds

6 tablespoons cumin seed

1 cup sesame seeds

¾  cup unsweetened, untreated, shredded coconut

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preheat oven to 350.

Chop the nuts very coarsely, just enough so that instead of being whole each nut is now into about 4 pieces.  Toast the chopped nuts t in separate pans in the oven.   Allow to cool.

Toast the coriander and cumin seeds in separate, heavy-bottomed skillets over medium heat, stirring constantly.  Do not look away!  Thirty seconds of neglect can transform perfectly toasted spice seeds into a burned mess.  The seeds will only take a couple of minutes to change color and release a wonderful spicy aroma, signaling they’re done. Allow to cool, then put the toasted coriander seeds in a food processor and pulse to chop coarsely.  Add to whole cumin seeds and the chopped coriander seeds to the bowl with the nuts. 

In separate pans, toast the sesame seeds and coconut over medium heat—they will only take a few minutes.  Immediately transfer them to the bowl with the nuts to Finally, toast the cumin seeds and add those to the bowl.  Add the salt and pepper, stir to mix well. 

Transfer the mixture to the food processor.  Process until the mix is a crushed powder.  Take care not to blend too finely or the nuts will release their oil and turn to a paste.  Season with salt and pepper.  Makes approximately 4 cups.  Dukkah will keep several weeks if stored in a tightly sealed container.