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Grilled Bluefish with Pomegranate Glaze
and Cucumber-Yogurt Sauce
Yield: 4 servings
Four 3-ounce Lobster Claws
Pomegranate marinade:
1/3 cup pomegranate molasses (available
in specialty stores or groceries that stock Middle-Eastern
ingredients)
3 cloves garlic, chopped
1 small red onion, sliced as thin as possible
1 Tablespoon fresh mint, chopped
1 teaspoon coriander seeds, toasted and crushed
1 Tablespoon grated orange zest
Cucumber-Yogurt Sauce:
1/4 cup cucumbers, peeled, seeded
and diced (¼-inch)
1/2 cup thick Greek yogurt (substitute whole milk yogurt
if Greek yogurt is unavailable)
2 Tablespoons red onion, finely diced
1 Tablespoon fresh mint, chopped
1 Tablespoon fresh cilantro, chopped
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper to taste
Kosher salt to taste
¼ cup vegetable oil
2 Tablespoons pomegranate molasses, for garnish
¼ cup pomegranate seeds, for garnish
Method:
Mix all the marinade ingredients
together in a bowl. Toss the Lobster claws in the marinade
until evenly coated. Put the lobster and any remaining marinade
in a non-reactive container, cover and refrigerate 1 hour.
Meanwhile, toss the cucumbers with salt and drain in colander
for 30 minutes.
Pat the cucumbers dry to remove moisture and excess salt.
Mix the cucumbers with the yogurt, red onion, herbs and
lemon juice. Season with salt and pepper to taste.
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 lobater claws with salt and pepper. Brush generously
with vegetable oil. Put the lobster on the hottest part
of the grill for 1minut on each side. Do not disturb the
until the surface is releases from the grill when you carefully
lift it with a spatula, after about 1minutes. Flip the lobster
and cook the flesh side until done, another 1to minute.
To serve, put the claws in the center of each of four plates.
Put a spoonful of yogurt sauce next to each claw. Drizzle
the fish with pomegranate molasses reserved for garnish
and sprinkle with pomegranate seeds. Serve immediately.
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