This Pomegranate Sauce defies description, but I'll try. Yummm! OK, tangy, fruity, complex, earthy, addictive! I can imagine it on many different dishes, chicken, fish, grains, lamb, pork, beans - could even be interesting on crepes.
One of my favorite cooking buddies and friends came to dinner, and after the previous Amuse Bouche, I put forth the ingredients for dinner: halibut cheeks, pomegranate sauce, and black barley risotto and asked her to please create a presentation – actually, I told her to “go crazy, do her thing” as only she can do it. We have given her the moniker “chefinesse”, because she is just that. Watch for her info on the about page soon. On to the recipes. . .
1 1/2# halibut cheeks, or steaks
salt and pepper
1/2 C flour
2 T olive oil
1 T ghee or unsalted butter
1/2 fresh lime
2 T chopped fresh rosemary
Pomegranate Sauce (recipe follows)
Rinse fish and pat dry with paper toweling. Place flour in a plate. Salt and pepper fish and roll lightly in flour. Set aside on a plate. Heat oil and ghee in a heavy sauté pan until bubbly. Add fish and allow to brown lightly on one side, shaking pan after a few minutes to release fish. Turn to brown on other side, sprinkle with paprika. Fish is done when it feels bouncy to the touch, about 2-3 minutes per side. Remove to paper toweling to drain.
For plating, spoon a light circle of pomegranate sauce, stack fish in middle and top with chopped rosemary. Serves 4-5.